Last night for dinner I made a really easy recipe that I came up with. Slow Cooker Chicken Tacos. It was a little dry, so next time I might add some butter or oil to the mix to see if that will keep the chicken more moist. We had chips and salsa and an amazing rice dish that I found on allrecipes.com. It’s a personal recipe (not published, although it should be) and it’s called Sarah’s Special Cilantro-Lime Rice. We love it. We loved the meal. So easy and warm for a winter night. We have a bunch of tortillas left over, so I will probably end up making regular beef tacos next week to use those up. I like when decisions like that are made for me! Sometimes I get tired of meal planning, as much as I like to cook. Here is my recipe for Slow Cooker Chicken Taco Filling:
Dianne’s Slow Cooker Chicken Taco Filling
(for a low-FODMAP version of this recipe click here: Crock Pot Chicken Tacos)
serves: 4 -6
Ingredients
1 lb. boneless skinless chicken breasts
1 cup chicken broth
1/2 cup salsa
1 (4 oz.) can dice green chilies, drained
1 (1.25 oz.) packet taco seasoning
Directions
- Combine all ingredients in slow cooker. Cook on low for 6 – 8 hours.
- Remove chicken from slow cooker and shred with a fork. Place shredded chicken back in cooker and simmer in the liquid another 20 minutes.
- Meanwhile, prepare tortillas and your favorite taco toppings, such as cheese, sour cream, lettuce and tomato.
- Drain chicken and assemble tacos.
I have never thought about putting taco meat in a slow cooker. What a great idea for a quick work day meal! Thanks!
We haven't has any kind of tacos or mexican food in a while. That cilantro lime rice looks good. I love rice!
What brand of taco shells/tortillas do you use? My son is so sensitive, I'm afraid to try something on the fly. Your blog is an absolute Godsend!
Well, unfortunately, this isn't a low-FODMAP recipe, if that's what you are looking for. This is one I posted before going on my special diet, but I think we used to eat it with just soft flour tortillas.