Crockpot Chicken Tacos

By John Crowley

  • 1-2 lbs boneless, skinless chicken breasts

  • 1 can red enchilada sauce

  • 1 can diced green chilis

  • 3/4 cup diced onion

  • Whole wheat flour tortillas

  • Toppings:

  • Grated cheddar cheese

  • Diced Tomatoes

  • Shredded lettuce

  • Sour Cream

  • Salsa

  1. Place chicken, enchilada sauce, green chilis, and onion in crockpot. Cook on low heat for 3-4 hours. When fully cooked, shred chicken with fork.

  2. Serve on warm whole wheat tortillas and top with cheese, lettuce, tomatoes, and sour cream.

Nutritional Facts

Approx. per taco
Calories 210
Fat 9.5g
Saturated Fat 2g
Cholesterol 34mg
Sodium 444mg
Carbohydrates 14g
Protein 19g

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