Easy Shredded Chicken Tacos
These easy shredded chicken tacos take just 5 minutes to prep and then are cooked in your crock pot to perfection!
Servings: 4
Calories: 480kcal
Cost: £2.12
Ingredients
- 600 g chicken breast (£4.25)
- 400 g 1can of chopped tomatoes (£0.32)
- 2 cloves of garlic (£0.39)
- 2-3 whole fresh chillies (£0.55)
- 1 red onion (£0.10)
- 1 lime, slice into wedges (£0.25)
- Fresh coriander (£0.55)
- 8 mini tacos (£0.90)
- Few dollops of creme fraiche or sour cream (£1.20)
- Optional sprinkle of cheese of choice
Cupboard Essentials
- 1 tbsp olive oil
- 1 tsp cayenne pepper
- 2 tsp chili powder
- ½ tsp fennel seeds
- Salt and pepper
Instructions
- Start by adding the chopped tomatoes, garlic, fresh chillies (I left the seeds in for extra spice but you can remove if preferred) spices, a small handful of coriander and a large pinch of salt and pepper. Blend until combined.
- Add the chicken breast into your slow cooker/crock pot, along with the olive oil and seasoned tomato mix. Stir to combine and cook for 3 hours on high, or 4 hours on low.
- Once ready, use two forks to shred the chicken, then stir to evenly coat in the sauce.
- Combine the creme fraiche/sour cream with a squeeze of lime juice, some finely chopped coriander and stir to combine.
- Lightly toast your wraps and add a layer of the tangy creamy sauce. Then serve with a portion of chicken. Top with diced onion, fresh coriander, sprinkle of optional cheese and a squeeze of lime juice.
Notes
- Avoid overcooking by setting the slow cooker on low if you'll be out all day to prevent the chicken from drying out.
- Prepare the taco chicken in advance for an easy weeknight meal or to store in the refrigerator or freezer for later use.
Nutrition
Calories: 480kcal | Carbohydrates: 40g | Protein: 41g | Fat: 17g