Monday, August 26, 2013

Crockpot Chicken Tacos


My husband and I usually make tacos with ground beef. He’s been trying to eat healthier, though, so he can lose a few pounds before we take our vacation to Orlando this fall. So, I’ve been trying to cook healthier! I saw this recipe for Cool Ranch Crockpot Chicken on Family Fresh Meals and thought it looked super easy. I decided to jazz it up a bit with a can of Ro-tel and a can of black beans. It turned out soooo good! I never imagined chicken tacos would be so yummy. We both loved them!

DSC00083 Mix  everything except chicken in the slow cooker. Add the chicken.


Cook on low for 3-5 hours.


Shred the chicken. Then, cook 30 more minutes.

DSC00090 DSC00091Use a slotted spoon to fill your shells.

DSC00092   We like to top ours with lettuce, tomato, shredded cheese, black olives, and sour cream.


The chicken is so juicy. It softens up the shell just a bit.


So yummy!


Crockpot Chicken Tacos

Recipe adapted from Family Fresh Meals


  • 4 chicken breast (about 1 1/2 lbs)
  • 1 packet taco seasoning
  • 1 packet ranch seasoning
  • 14 oz chicken broth
  • 10 oz can Ro-tel
  • 15 oz can black beans


Mix taco seasoning, ranch seasoning, chicken broth, Ro-tel, and black beans in slow cooker. Place chicken in slow cooker. Set on low and cook for 3-5 hours.

Remove chicken from slow cooker and shred with two forks. Replace in slow cooker and cook for 30 more minutes.

Serve in taco shells with your favorite toppings.

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