Crockpot Chicken Tacos
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 329.0
- Total Fat: 8.0 g
- Cholesterol: 36.7 mg
- Sodium: 539.1 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 7.2 g
- Protein: 21.5 g
View full nutritional breakdown of Crockpot Chicken Tacos calories by ingredient
Introduction
A delicious healthier taco A delicious healthier tacoNumber of Servings: 3
Ingredients
-
2 - 3 Boneless, skinless chicken breasts (can be frozen)
1/2 Medium onion
4 Garlic cloves
1 Chicken bullion cube
1.5 C water
9 Corn tortillas
Extra Virgin Olive Oil
(in the nutrition info I only put 1 TBS because most of what you use gets discarded)
Toppings:
3 C Lettuce
1.5 C Tomato
Directions
Make 3 Servings of 3 Tacos.
Slice the onion into rings
Peel garlic cloves
Add onion, garlic cloves (whole), chicken breasts and water to crock pot. Cook on high 4 hours or low 6-8 hours.
Remove and discard garlic, onions, and about half the water. Shred chicken, stir, and set on warm temp.
Pour enough oil into a small frying pan to cover a tortilla but do NOT put the tortilla into the oil. The pan should be just large enough for one tortilla, about 8 ".
Heat the oil on a medium - high temperature. When hot, but not smoking, add one tortilla. Cook about 30 seconds. Using metal tongs, turn the tortilla over and fold it in half keeping it open so you can add ingredients. The shell will stiffen making it difficult to open further so keep it somewhat wide open. Cook about 30 seconds, turn it over again and cook another 20 - 30 seconds. Using the tongs, hold the tortilla over the pan letting the oil drip back into the pan, then set the tortilla on a plate covered with paper towels to absorb the oil. Repeat with the rest of the tortillas.
Shred lettuce, chop tomato, and either slice the avocado or mash it with a dash of salt to make guacamole.
Add chicken, lettuce, and tomato to tortilla shells and enjoy.
Serve with guacamole or avocado slices (not included in the nutritional information).
Number of Servings: 3
Recipe submitted by SparkPeople user SHARTLESVILLE.
Slice the onion into rings
Peel garlic cloves
Add onion, garlic cloves (whole), chicken breasts and water to crock pot. Cook on high 4 hours or low 6-8 hours.
Remove and discard garlic, onions, and about half the water. Shred chicken, stir, and set on warm temp.
Pour enough oil into a small frying pan to cover a tortilla but do NOT put the tortilla into the oil. The pan should be just large enough for one tortilla, about 8 ".
Heat the oil on a medium - high temperature. When hot, but not smoking, add one tortilla. Cook about 30 seconds. Using metal tongs, turn the tortilla over and fold it in half keeping it open so you can add ingredients. The shell will stiffen making it difficult to open further so keep it somewhat wide open. Cook about 30 seconds, turn it over again and cook another 20 - 30 seconds. Using the tongs, hold the tortilla over the pan letting the oil drip back into the pan, then set the tortilla on a plate covered with paper towels to absorb the oil. Repeat with the rest of the tortillas.
Shred lettuce, chop tomato, and either slice the avocado or mash it with a dash of salt to make guacamole.
Add chicken, lettuce, and tomato to tortilla shells and enjoy.
Serve with guacamole or avocado slices (not included in the nutritional information).
Number of Servings: 3
Recipe submitted by SparkPeople user SHARTLESVILLE.
