Crockpot Chicken Tacos

By John Crowley

Ingredients
  • 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

Directions
  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

Servings
6
Approx. per taco
Calories 210
Fat 9.5g
Saturated Fat 2g
Cholesterol 34mg
Sodium 444mg
Carbohydrates 14g
Protein 19g

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