This recipe came to me from Kristy B. through Facebook and boy was it good! She calls it Crockpot Chicken Taco Meat.
I served the chicken on homemade tortillas with a dollop of sour cream and the children loved it, even going so far as to mention it in the same sentence as their all-time favorite meal of enchiladas. Somebody said, “We never like crockpot dinners, but this is really good!” Even Rosie, who is firmly entrenched in the picky-eater stage, gobbled her taco right up. “Make this again!” somebody else called out.
Of course, whether a meal gets repeated or not – or at least how often – depends pretty heavily on the opinion of the Man of the House. He’s not a real emotional guy and did not express the same enthusiasm as the rest of the family. He just nodded and said, “You can make this again.” Then he had seconds.
Pour the tomatoes and jalapenos into the bottom of the crockpot and top with the chicken. Dissolve the taco seasoning in the chicken broth and pour over all. Cook on low for 6-8 hours. About an hour before dinner, shred the chicken with two forks and return to the sauce for soaking. Serve on tortillas with cheese and sour cream.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 574 | ||
Calories from Fat: 357 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.7g | 53 % | |
Saturated Fat 11.3g | 57 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 197.2mg | 61 % | |
Sodium 250.2mg | 9 % | |
Potassium 589.8mg | 16 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.4g | ||
Protein 49.3g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 574
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