Slow Cooker Cilantro Lime Chicken Tacos

Slow Cooker Cilantro Lime Chicken Tacos might be just the main course you are searching for. One portion of this dish contains approximately 25g of protein, 3g of fat, and a total of 156 calories. This recipe serves 8. For $1.45 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 4 hours and 5 minutes. 3343 people have tried and liked this recipe. A mixture of fresh cilantro, juice of lime, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Belle of the Kitchen. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is a rather inexpensive recipe for fans of Mexican food. With a spoonacular score of 71%, this dish is solid. Try Slow Cooker Cilantro Lime Chicken Tacos, Slow-Cooker Cilantro Ranch Chicken Tacos, and Slow Cooker Cilantro Lime Chicken for similar recipes.

Servings: 8

Preparation duration: 5 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about - cup juice.Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

 

Step by step:

1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.

2. Place lid on top and cook for four hours on high, or 6-7 hours on low.

3. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about - cup juice.

4. Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

Nutrition Information:

covered percent of daily need