Crockpot Salsa Chicken Tacos
Crockpot Salsa Chicken Tacos is a Mexican recipe that serves 6. This main course has 260 calories, 21g of protein, and 4g of fat per serving. For $1.26 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. If you have cumin, queso fresco, chicken broth, and a few other ingredients on hand, you can make it. 31 person were glad they tried this recipe. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Lovely Little Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is good. If you like this recipe, take a look at these similar recipes: Salsa Verde Chicken Tacos in the Crockpot, Crockpot Garlic Lime Salsa Meatball Tacos, and Crockpot Jerk Pork Tacos with Avocado & Mango Salsa.
Servings: 6
Ingredients:
16 ounce can black beans, drained
14 ounce can corn, drained
1 cup chicken broth
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Toppings: queso fresco, fresh cilantro, lime, sour cream, avocado, etc.
1 cup salsa
3-4 boneless skinless chicken breasts, uncooked
White corn tortillas for serving
Equipment:
slow cooker
slotted spoon
paper towels
tongs
frying pan
Cooking instruction summary:
Place chicken, broth, salsa, beans, corn and seasoning into the crockpot and set to low. Cook for 6-8 hours, and then remove chicken, shred, and return to the crockpot. Serve with a slotted spoon or tongs.In a medium size pan on high heat, add one or two teaspoons of oil. When the pan and oil are hot, add the tortilla and cook on each side until bubbly and slightly browned. Set on a paper towel and repeat with remaining tortillas.
Step by step:
1. Place chicken, broth, salsa, beans, corn and seasoning into the crockpot and set to low. Cook for 6-8 hours, and then remove chicken, shred, and return to the crockpot.
2. Serve with a slotted spoon or tongs.In a medium size pan on high heat, add one or two teaspoons of oil. When the pan and oil are hot, add the tortilla and cook on each side until bubbly and slightly browned. Set on a paper towel and repeat with remaining tortillas.
Nutrition Information:
covered percent of daily need
