Slow Cooker Chicken Tacos
This quick and easy slow cooker recipe is perfect for meal prepping or feeding a crowd, making it an ideal choice for busy weeknights or when you want versatile leftovers that can be used for multiple meals. The chicken turns out tender, juicy, and full of flavor, and the best part is, you can easily transform it into different dishes throughout the week.
Serving Size: 6-8 servings
Ingredients:
4 boneless, skinless chicken breasts
1 packet taco seasoning (or homemade mix: chili powder, cumin, paprika, garlic powder, onion powder)
1 cup salsa
1/2 cup chicken broth
Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime
Directions:
Place chicken breasts in the slow cooker.
Sprinkle taco seasoning on top, add salsa and chicken broth.
Cover and cook on low for 6 hours or high for 3-4 hours.
Shred chicken with two forks and mix well.
Serve in tortillas or taco shells with toppings.
Multi-Day Use REcipe:
Recipe 1: Chicken Quesadillas
Use the leftover shredded chicken as a filling for quesadillas. Layer chicken, cheese, and any remaining taco toppings (like avocado, cilantro, or lime juice) between two tortillas. Cook in a pan until the tortillas are crispy and the cheese is melted. Serve with salsa or sour cream.
Recipe 2: Chicken Enchiladas
Roll the leftover chicken in small tortillas, place them in a baking dish, and cover with enchilada sauce and cheese. Bake at 350°F for about 20 minutes until the cheese is melted and bubbly.
Recipe 3: Chicken Nachos
Spread tortilla chips on a baking sheet and top with leftover chicken, cheese, beans, and jalapeños. Bake until the cheese melts. Add sour cream, salsa, or guacamole on top.
Nutrition: ((based on 6 servings)
Per Serving:
Calories: ~230 kcal
Protein: ~28g
Carbohydrates: ~6g
Sugars: ~3g
Fiber: ~2g
Fat: ~10g
Saturated Fat: ~2g
Cholesterol: ~75mg
Sodium: ~900mg (depending on taco seasoning and salsa)
Potassium: ~500mg
