Sunday, 5 April 2015

Slow Cooker Shredded Chicken Tacos


One of my favourite lunches for work are tacos.  Add some black beans, shredded cheese, and salsa, microwave the taco filling and then assemble the taco into the tortilla.  Any easy way to prepare tacos is by cooking the meat in the slow cooker and shredding it.  I've made pork and beef taco recipes in the slow cooker before, but this was my first time making shredded chicken tacos.
Slow Cooker Pulled Pork Tacos
Slow Cooker Shredded Beef Tacos

You can use the spice mix listed below, or use prepared taco seasoning.

Serves 6

Ingredients

1 kg boneless skinless chicken breasts
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/8 tsp cayenne pepper
Salt, to taste
Black pepper, to taste
Juice of 1 lime
1 tbsp olive oil
1/2 cup water

Taco ingredients:  Tortillas, shredded cheese, salsa, sour cream, guacamole, black beans, corn

Directions

Place chicken breasts in bottom of slow cooker pot.  Mix spices in a small bowl and sprinkle evenly over chicken breasts.  Drizzle olive oil and lime juice over top of chicken breasts.  Pour water into slow cooker pot.  Cover and cook on high for 4 hours.  When cooking time is complete, shred chicken with two forks.

Nutrition (per 1/2 cup of shredded chicken)

Calories 145
Fat 5.0g
Carbohydrates 0.6g
Protein 24.1g

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