Slow-Cooker Chile-Chicken Tacos

Gluten Free
Dairy Free
Health score
3%
Slow-Cooker Chile-Chicken Tacos
450 min.
12
146kcal

Suggestions


Are you ready to elevate your taco night with a delicious twist? Introducing Slow-Cooker Chile-Chicken Tacos, a mouthwatering dish that combines the rich flavors of tender, shredded chicken with the zesty kick of taco seasoning and green chiles. Perfect for gatherings or a cozy family dinner, this gluten-free and dairy-free recipe is not only easy to prepare but also incredibly satisfying.

Imagine coming home after a long day to the enticing aroma of slow-cooked chicken, infused with spices and sweetness from brown sugar. The best part? This dish is designed to serve a crowd, making it ideal for parties or meal prep for the week ahead. With just a few simple ingredients and minimal hands-on time, you can create a feast that will impress your guests and leave them asking for seconds.

Serve the flavorful chicken in crunchy taco shells, topped with fresh lettuce and juicy tomatoes, and drizzle with warm enchilada sauce for an extra layer of flavor. Whether you're hosting a game day gathering, a casual get-together, or simply craving a tasty snack, these Slow-Cooker Chile-Chicken Tacos are sure to be a hit. Get ready to indulge in a delightful culinary experience that brings everyone together around the table!

Ingredients

  • 1.3 pounds chicken thighs boneless skinless
  • oz taco seasoning 
  • tablespoon brown sugar packed
  • oz chilis green chopped canned
  • cup corn frozen thawed
  • 10 oz enchilada sauce red canned
  • 0.3 cup spring onion sliced
  • 4.6 oz taco shells (12 Count)
  • cups lettuce shredded
  • 0.8 cup tomatoes chopped

Equipment

  • slow cooker
  • cutting board

Directions

  1. Spray 3- to 4-quart slow cooker with cooking spray.
  2. Place chicken thighs in cooker.
  3. Sprinkle with taco seasoning mix and brown sugar; toss to coat.
  4. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
  5. Cover and cook on Low heat setting 6 to 7 hours.
  6. Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions. Cover and cook on Low heat setting 15 minutes.
  7. Heat remaining enchilada sauce.
  8. Serve chicken mixture in taco shells with lettuce, tomatoes and warm enchilada sauce.

Nutrition Facts

Calories146kcal
Protein29.72%
Fat27.32%
Carbs42.96%

Properties

Glycemic Index
14.17
Glycemic Load
4.43
Inflammation Score
-5
Nutrition Score
7.6182608811752%

Flavonoids

Naringenin
0.06mg
Apigenin
0.02mg
Luteolin
0.01mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
0.53mg

Nutrients percent of daily need

Calories:145.97kcal
7.3%
Fat:4.49g
6.91%
Saturated Fat:1.28g
8.02%
Carbohydrates:15.9g
5.3%
Net Carbohydrates:13.39g
4.87%
Sugar:3.8g
4.22%
Cholesterol:44.89mg
14.96%
Sodium:513.77mg
22.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.99g
21.99%
Selenium:11.38µg
16.26%
Vitamin B3:3.22mg
16.11%
Vitamin B6:0.28mg
14.25%
Phosphorus:133.32mg
13.33%
Vitamin A:593.55IU
11.87%
Vitamin K:11.69µg
11.13%
Fiber:2.5g
10.01%
Vitamin C:7.93mg
9.61%
Potassium:246.5mg
7.04%
Zinc:1.05mg
6.99%
Folate:27.95µg
6.99%
Magnesium:27.46mg
6.86%
Vitamin B2:0.12mg
6.78%
Iron:1.21mg
6.74%
Vitamin B5:0.64mg
6.43%
Manganese:0.13mg
6.42%
Vitamin B1:0.09mg
6.21%
Vitamin B12:0.3µg
5.04%
Copper:0.06mg
2.9%
Calcium:25.57mg
2.56%
Vitamin E:0.25mg
1.69%