Crock Pot Enchilada Chicken Tacos – CE
tomatoes, green salad and avocado
  • Clean Eating
  • poultry, slow cooker
Crock Pot Enchilada Chicken Tacos – CE
tomatoes, green salad and avocado
  • Clean Eating
  • poultry, slow cooker
Servings:

Ingredients

Prep
  • 6 boneless chicken breasts
  • 2 t diced jalapenos
  • 1/2 C frozen chopped onions
  • 14 oz can diced tomatoes
  • 15 oz can enchilada sauce
  • 4 oz can diced green chilies
  • 2 Roma tomatoes
On Cooking Day
  • 12 taco shells or flour tortillas
  • 1 C shredded cheddar cheese
  • 10 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Place first 6 ingredients in a zippered plastic bag. Zip to seal.
  2. Chop tomatoes and store in small bowl with lid.
To Cook
  1. Pour bag contents into slow cooker and cook on low for 8 hours.
  2. Remove chicken and shred into a medium bowl. Add about 1 cup of the chicken sauce from the crock pot.
  3. Serve in taco shells topped with tomatoes, shredded cheese, salad and avocado.

Ingredients

Prep
  • 6 boneless chicken breasts
  • 2 t diced jalapenos
  • 1/2 C frozen chopped onions
  • 14 oz can diced tomatoes
  • 15 oz can enchilada sauce
  • 4 oz can diced green chilies
  • 2 Roma tomatoes
On Cooking Day
  • 12 taco shells or flour tortillas
  • 1 C shredded cheddar cheese
  • 10 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Place first 6 ingredients in a zippered plastic bag. Zip to seal.
  2. Chop tomatoes and store in small bowl with lid.
To Cook
  1. Pour bag contents into slow cooker and cook on low for 8 hours.
  2. Remove chicken and shred into a medium bowl. Add about 1 cup of the chicken sauce from the crock pot.
  3. Serve in taco shells topped with tomatoes, shredded cheese, salad and avocado.
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