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Shredded Chipotle Chicken Tacos
Sue Lau
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Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
Course
Main Dish
Cuisine
American, Tex-Mex
Servings
10
Calories
137
kcal
Equipment
Slow Cooker or Crock Pot
Ingredients
1x
2x
3x
To Cook:
1-1/2
pounds
boneless skinless chicken breast
1/4
cup
water
1
cup
mild jarred salsa
1
teaspoon
ground cumin
1/2
teaspoon
salt
1/2
teaspoon
black pepper
1/2
teaspoon
minced garlic
2
canned chipotle chiles
(minced)
2
tablespoon
adobo sauce
(from can of chipotles)
To Build:
10
taco size flour tortillas
(warmed)
shredded iceberg lettuce
diced ripe tomato
crumbled queso fresco cheese
sour cream
salsa or taco sauce
Instructions
Place chicken in the slow cooker.
Stir up the water, salsa, cumin, salt, pepper, garlic, minced chipotles and adobo sauce.
Pour the sauce over the chicken, cover the crock and cook on low for six hours.
Lift out the chicken, shred with two forks and moisten with as much pan sauce as you like (you won't need all of it).
Serve chicken on warmed tortillas with toppings of choice.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories:
137
kcal
Carbohydrates:
18
g
Protein:
8
g
Fat:
3
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
15
mg
Sodium:
1188
mg
Potassium:
216
mg
Fiber:
2
g
Sugar:
3
g
Vitamin A:
293
IU
Vitamin C:
1
mg
Calcium:
48
mg
Iron:
2
mg
Keyword
crock pot recipes, slow cooker recipes
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