Slow Cooker Chicken Tacos

Adapted from Smart Crockery Cooking

  • 1 lb ground chicken breast skinless
  • 1 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 1 cup carrots, shredded
  • 15 ozs crushed tomatoes, undrained
  • 3/4 cup water
  • 1 tbsp chili powder
  • 1 1/2 tsps salt
  • 1/2 tsp garlic powder
  • 16 pcs whole wheat tortillas
  • 4 ozs Monterey Jack cheese, shredded
In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Transfer mixture to a 3 1/2-quart cooker. Stir in carrots, tomatoes, water, chili powder, salt, and garlic powder. Cover and cook on low for three hours. Spoon 1/4 cup chicken mixture onto each tortilla. Fold the tortillas in half. Place filled tortillas seam-side down on a prepared baking sheet. Cover with foil. Warm in a 325 degree oven for five minutes. Sprinkle each with cheese.
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Posted: 6/21/2012
Slow Cooker
Rated by 0 users (0.00)
WW Points* : 1.75
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 85
Calories from Fat 27 (31%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 23g 8%
Sodium 424mg 18%
Potassium 0mg 0%
Total Carbohydrate5g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 9g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.