Chicken tacos made in the crockpot
1) place chicken breasts in bottom of slow cooker.
2) sprinkle taco seasoning over chicken
3) top chicken with peppers and onions. Pour water over everything
4) cook on low for 6-8 hours or on high for 4 hours or until chicken is tender
5) remove chicken and with 2 forks, shred it. Place chicken back in slow cooker and combine with sauce.
6) remove chicken with slotted spoon, place in serving bowl..
Suggested toppings:
Shredded cheese (I use Mexican blend)
Shredded lettuce
Guacamole
Salsa
Sour cream
Shopped tomatoes and cilantro
Tip: I heated tortillas in skillet coated with a tiny amount of canola oil over high heat for about 20-25 seconds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 213 | ||
Calories from Fat: 96 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 129.7mg | 4 % | |
Potassium 372mg | 10 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.8g | ||
Protein 24.2g | 35 % | |
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: 213
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