Slow Cooker Taco Chicken
This is family friendly, versatile, and something everyone should know how to make! Put it in taquitos, tacos, enchiladas, taco salads - the list is endless!
Servings servings
Equipment
Ingredients
- 2-2 1/4 pounds boneless skinless chicken breasts
- ½ cup Italian salad dressing I use Kraft
- 1 packet Ranch dressing
- ½ cup water
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 6-8 cloves smashed garlic no need to chop unless desired
- 1 tablespoon dehydrated onion
- Juice of 1 lime
- Salt to taste
- Chipotle Tabasco Sauce to taste optional
Instructions
- Place all the ingredients except for the lime, salt, and Tabasco sauce in your slow cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork.
- Chicken breast is done when it reaches an internal temperature of 165℉. When done, shred the chicken with two forks and sprinkle with lime juice. Taste and season with salt and Chipotle Tabasco Sauce to taste.
Nutrition
Calories: 190kcal, Carbohydrates: 9g, Protein: 27g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 1715mg, Potassium: 508mg, Fiber: 0.4g, Sugar: 0.3g, Vitamin A: 155IU, Vitamin C: 3mg, Calcium: 19mg, Iron: 1mg
Calories: 190kcal
Cost: $10
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