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4 from 1 vote

Crock Pot Chicken Tacos Recipe

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Servings: 4 -6
Author: Copywright: Angela Marinelli, M.S., M.Ed.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breast
  • 1 tsp coarse sea salt
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp dried cilantro or parsley
  • 1/2 - 1 tsp chipotle powder depending on desired heat level
  • 12 - 16 oz of your favorite high quality salsa (I like something spicy, but use what you like)
  • 1 bag Trader Joe's frozen pre-cooked brown rice OR 1 bag riced cauliflower
  • 1 to mato diced
  • 2 cups shredded cabbage or lettuce I buy Trader Joe's pre-shredded green cabbage
  • 1 avocado diced OR 1 cup guacamole
  • 1 bag tortillas of your choice corn, rice, cassava

Instructions

Prep

  • Mix the sea salt, cumin, paprika, garlic powder, cilantro, and chipotle powder together in a small bowl.
  • Clean chicken of any gristle or fat. Cut into even sized, large pieces. (I cut the breasts in half or thirds.)
  • Coat the chicken with seasoning rub.
  • Remove brown rice packet from freezer.
  • Dice tomato and avocado (if not using guacamole).

Cook

  • Put chicken in crock pot with about 8 ounces of salsa, until covered. Cook according to instructions of your crock pot. Mine takes about 3-4 hours on low, 1 1/2 - 2 hours on high. The slower and lower you can cook it, the more tender it will be.
  • Once chicken is cooked, shred it with two forks.
  • Mix the shredded chicken back into the salsa and juices, getting all of the white meat covered.
  • Add the rice or riced cauliflower.
  • Add 4-6 more ounces of salsa. (This is to your taste, how wet you want it to be.)
  • Cook until rice is heated through and tender, about 15-20 minutes.
  • Taste for seasoning, adjust salt and pepper to your taste.

Serve

  • Serve as a Tex Mex bowl or tacos.
  • Top chicken and rice with shredded cabbage or lettuce, diced tomatoes, avocado or guacamole, and more salsa (if desired).

Vegetarian/Vegan Option

  • Substitute 2 cans of no sodium added black beans (I like Eden brand) for the chicken.
  • Increase rice or riced cauliflower to 2 bags.
  • Add beans, rice, seasoning, and salsa to crock pot.
  • Let cook until heated through. (This will take less time than the chicken.)
  • Serve as a Tex Mex bowl or tacos.
  • Top with shredded cabbage or lettuce, diced tomatoes, avocado or guacamole, and more salsa (if desired).

Notes

Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013