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:

Quickview
259k Calories
20g Protein
3g Total Fat
36g Carbs
11% Health Score
Limit These
Calories
259k
13%

Fat
3g
6%

  Saturated Fat
0.81g
5%

Carbohydrates
36g
12%

  Sugar
2g
2%

Cholesterol
36mg
12%

Sodium
938mg
41%

Get Enough Of These
Protein
20g
41%

Vitamin B3
8mg
40%

Phosphorus
336mg
34%

Fiber
7g
31%

Vitamin B6
0.61mg
31%

Selenium
21µg
31%

Potassium
740mg
21%

Manganese
0.39mg
20%

Magnesium
76mg
19%

Folate
71µg
18%

Iron
2mg
15%

Copper
0.27mg
13%

Vitamin B1
0.2mg
13%

Vitamin B2
0.2mg
12%

Vitamin B5
1mg
11%

Zinc
1mg
10%

Vitamin C
7mg
9%

Calcium
77mg
8%

Vitamin A
340IU
7%

Vitamin E
0.85mg
6%

Vitamin B12
0.15µg
2%

Vitamin K
2µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

To add nutrition, a lot of milk, juice, and yogurts enrich the food with EPA and DHA omega-3 fatty acids. In other words, your OJ contains fish oil.

Food Joke

A brain walks into a bar and says, "I'll have a pint of beer please." The barman looks at him and says "Sorry, I can't serve you." "Why not?" askes the brain. "You're already out of your head."

Popular Recipes
Gluten Free Pumpkin Pancakes

Musings of a House Wife

Overnight Chocolate Chip Cookies

The Messy Baker

Ultra Thick and Soft Peanut Butter M&M Cookies

Baker Bettie

Spicy Chicken and Summer Vegetable Soup

Back to the Cutting Board

Sautéed Kidneys with Broccoli, Anchovies, and Chili Pepper

Serious Eats