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Chicken Tacos-Slow Cooker

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Recipe from Erik Brown

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Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 2 bell peppers (any color) thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 (4 oz) can green chiles, chopped
  • 1 (14 oz) can diced tomatoes
  • 1 (16 oz) jar green salsa (used The Original brand-Fort Worth, restaurant)
  • 4 garlic cloves, minced
  • 1/4 cup cilantro, chopped plus more for garnish
  • 1 Tablespoon ground cumin
  • 1 Tablespoon chili powder
  • 2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Large lettuce leaves
  • Avocado, sliced

Details

Preparation

Step 1

Combine all ingredients, except lettuce leaves and avocado, in a slow cooker. Cover and cook on LOW for 5 hours.

Remove the chicken thighs, shred with a fork, and mix back in. Serve using a slotted spoon, on the lettuce leaves. Garnish with sliced avocado and cilantro.

Nutritional Analysis: One serving equals: 202 calories, 6g fat, 589mg sodium, 14g carbs, 5g fiber, 20g protein.

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