Crockpot Crunchy Chicken Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
24 oz boneless, skinless chicken breasts, frozen1 can Campbell's Cream of Chicken Soup 98% fat free1 cup Swanson Chicken Broth 33% less Sodium1 package McCormick Chicken Taco Seasoning Mix1 package McCormick Hot Taco Seasoning Mix24 Mission White Corn TortillasOlive Oil Cooking Spray
Chicken:
Place the frozen chicken breasts at the bottom of the crockpot. In a bowl mix 2 tablespoons of the Hot Taco seasoning mix, the entire package of Chicken Taco seasoning mix, Cream of Chicken soup, and chicken broth in a bowl and pour over the chicken. Cook on low for 8 hours. When you get home, shred the chicken with a fork and it is taco ready!
Taco Shells Forms:
I bought 3 disposable baking pans from the dollar store and cut out 12 rectangular pieces 5" x 4" each. Bend them in half along the longer side, and you will have a "pup-tent" taco shell form. Hang each form on a thin rod of your center oven rack. *You may be tempted to skip this step and just drape the tortillas on the oven rod itself, but that will cause the tortillas shells to form too close together and you won't be able to put anything inside of them.
Crunchy Baked Taco Shells:
Preheat oven to 350 degrees. Wrap 4 tortillas at a time in a damp paper towel and microwave for 45 seconds. It's important that they be steamy hot when you remove them so that they will bend without breaking or cracking when you place them on the shell forms. Quickly spray both sides of the tortillas with the Olive Oil spray and drape them over each shell form on your center oven rack. Bake for 10-12 minutes depending on your oven and how crunchy you like your tacos. I like mine extra crunchy...when the edges of the tortillas turn golden brown, they are perfectly crunchy (just like the ones you can buy in a box but yummier AND healthier!)
Stuff each shell and you are ready to chow down!! Enjoy!
Serving Size: Makes 24 overstuffed tacos
Number of Servings: 1
Recipe submitted by SparkPeople user JPB4110.
Place the frozen chicken breasts at the bottom of the crockpot. In a bowl mix 2 tablespoons of the Hot Taco seasoning mix, the entire package of Chicken Taco seasoning mix, Cream of Chicken soup, and chicken broth in a bowl and pour over the chicken. Cook on low for 8 hours. When you get home, shred the chicken with a fork and it is taco ready!
Taco Shells Forms:
I bought 3 disposable baking pans from the dollar store and cut out 12 rectangular pieces 5" x 4" each. Bend them in half along the longer side, and you will have a "pup-tent" taco shell form. Hang each form on a thin rod of your center oven rack. *You may be tempted to skip this step and just drape the tortillas on the oven rod itself, but that will cause the tortillas shells to form too close together and you won't be able to put anything inside of them.
Crunchy Baked Taco Shells:
Preheat oven to 350 degrees. Wrap 4 tortillas at a time in a damp paper towel and microwave for 45 seconds. It's important that they be steamy hot when you remove them so that they will bend without breaking or cracking when you place them on the shell forms. Quickly spray both sides of the tortillas with the Olive Oil spray and drape them over each shell form on your center oven rack. Bake for 10-12 minutes depending on your oven and how crunchy you like your tacos. I like mine extra crunchy...when the edges of the tortillas turn golden brown, they are perfectly crunchy (just like the ones you can buy in a box but yummier AND healthier!)
Stuff each shell and you are ready to chow down!! Enjoy!
Serving Size: Makes 24 overstuffed tacos
Number of Servings: 1
Recipe submitted by SparkPeople user JPB4110.
Nutritional Info Amount Per Serving
- Calories: 2,380.0
- Total Fat: 48.3 g
- Cholesterol: 402.5 mg
- Sodium: 6,455.0 mg
- Total Carbs: 317.0 g
- Dietary Fiber: 36.0 g
- Protein: 157.0 g
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