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October 3, 2011
Slow-Cooker Chicken Tacos
Poultry Classics
Prep time:
20 minutesSlow-cooker time:
3 to 8 hours“We loved Taco Tuesdays at Grandma's! Grandma loved her slow-cooker for making the flavorful shredded chicken.”
Ingredients
Serves 12
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 can (14 1/2 ounces) diced tomatoes with green chiles
- 1 can (6 ounces) tomato paste
- 1 package (1 1/4 ounces) dry taco seasoning mix
- 2 packages (12 shells each) corn taco shells
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded lettuce
- 1 container (8 ounces) sour cream
Directions
1
Place the chicken in a 4- to 5-quart slow cooker. Combine the tomatoes, tomato paste, seasoning mix and 1/4 cup water in a medium bowl. Mix well. Pour over the chicken. Cover and cook until the chicken is cooked through, 6–8 hours on the Low heat setting or 3–4 hours on the High heat setting.
2
Transfer the chicken to a large cutting board. Shred the chicken by pulling it apart with 2 forks. Stir the chicken back into the tomato mixture in the slow cooker.
3
Heat the taco shells according to the package directions. Spoon about 3 tablespoons chicken mixture into each taco shell. Top each with 1 tablespoon Cheddar,1 tablespoon lettuce and 2 teaspoons sour cream. Serve.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma was a genius at cooking once and eating twice! She made a double batch of the chicken and placed half in a plastic bag to freeze for another day.
Serving Suggestion
Serving Suggestion
Tacos go great with refried beans and Spanish rice. For dessert, enjoy butter brickle ice cream with caramel sauce.
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