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Slow-Cooked Chicken and Vegetable Tacos

Photo of Slow-Cooked Chicken and Vegetable Taco
Photo attribution: My Tu Duong
Ready In: 4 hours 15 minutes
Serves: 4
If using soft tortillas for this recipe, warm them before adding the filling.

What you'll need

Measuring cups
Sharp knife
slow cooker or rice cooker
Spoon
Large bowl
Measuring spoons
Cutting board
Fork

Ingredients

Serves 4
1 Onion small, diced
2 cups Vegetables such as cabbage, carrots, broccoli, and/or bell pepper, sliced
1 pound Chicken Thighs boneless and skinless
1 tablespoon Chili Powder
of Salt to taste
4 Tortillas Corn or whole-wheat
of Lime Juice optional
of Lettuce shredded, optional
of Sour Cream optional
of Salsa optional
of Avocado sliced, optional

Slow Cooker Directions 4 hours 20 minutes

1.

Place the onion and vegetables in the slow cooker.

2.

Season the chicken with salt and chili.

3.

Place the chicken on top of the onions.

4.

Cook on low for 4 hours or until the meat pulls apart easily with a fork.

5.

With a spoon, transfer the chicken to a bowl and shred it.

6.

Place equal amounts of the meat and vegetables onto each tortilla.

7.

Add optional toppings.

Rice Cooker Directions 45 minutes

1.

Prepare all ingredients as above, but place the chicken in the rice cooker first with vegetables on top of it.

2.

Add ¼ cup water to the cooker. Cook for 1–2 cycles, or until chicken is done.

3.

Follow steps 5–7 listed above. the meat is cooked when you can shred it easily with a fork.

Nutrition Facts

Serving Size 1.00 taco

Serving Per Container 4

Amount Per Serving
Calories 196
% Daily Value*
Total Fat 7 g9%
Saturated Fat 2 g10%
Sodium 249 mg11%
Total Carbohydrate 18 g7%
Dietary Fiber 3 g11%
Protein 16 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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