Slow Cooker Salsa Tacos

Slow Cooker Salsa Tacos Slow Cooker Salsa Tacos Who doesn’t love tacos? Make these tonight or assemble, toss in your slow cooker, and come home to a delicious meal. Take the night off cooking—you deserve it.
Perfectly balance your plate: Serve with 1 Tbsp (15 ml) Guacamole, prepared; ½ C (125 ml) mixed greens, shredded; and ¼ C (60 ml) cheese, your choice, in 2 small corn tortillas.
Who doesn’t love tacos? Make these tonight or assemble, toss in your slow cooker, and come home to a delicious meal. Take the night off cooking—you deserve it.
Perfectly balance your plate: Serve with 1 Tbsp (15 ml) Guacamole, prepared; ½ C (125 ml) mixed greens, shredded; and ¼ C (60 ml) cheese, your choice, in 2 small corn tortillas.
  • 10 min prep
  • 190-370 minutes
  • 250 calories
  • $3.50

Ingredients


Makes: 8 servings

Preparation


 
  • Make it now:
    1. Combine all ingredients in a slow cooker and stir gently to coat.
    2. Cover and cook for 3 hours on high or 6 hours on low setting.
    3. Once cooked, shred the chicken with two forks before serving.
  • Make it ahead and freeze:
    1. Place a large freezable bag standing open in a bowl; this will keep it in place when adding ingredients.
    2. Place all ingredients except broth in the bag, seal, and lay flat in the freezer.
    3. When ready to eat, remove from freezer at least 1 hour before cooking.
    4. Place contents in the slow cooker, add broth, cover, and cook for 3 hours on high or 6 hours on low setting.

Tip


 

Tip: Top with Quickled red onions and fresh cilantro. Ole!

Nutritional Serving Size Per 2 tacos:
Calories 250
Fat 6 g
Saturated Fat 1.5 g
Transfat 0 g
Cholesterol 95 mg
Sodium 580 mg
Carbohydrates 33 g
Fibre 6 g
Sugar 4 g
Protein 39 g

Shop this recipe...

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