These Crockpot Chicken Tacos are the perfect food to spice up your game day. This is an easy, healthy recipe full of flavor that kids and adults will love.
Disclosure: This is a sponsored conversation written by me on behalf of Albertsons and Old El Paso™. All opinions expressed in this post are my own.
My family loves Mexican food. It’s one of the few non-controversial meals I can depend on in my meal plan each week. From Taco Tuesday to homemade enchiladas and burrito bowls, this is one category of food that my whole family enjoys.
My kids like to have refried beans as part of the spread when we’re eating Mexican. They add a delicious flavor to the meal that you don’t get with whole beans. I like the Old El Paso fat-free refried beans because of their simple ingredient list. Our Star Market always has them on the shelf, in addition to Old El Paso’s chopped green chilis that add a little extra zing to recipes.
These slow cooker chicken tacos are full of flavor. They’re easy finger food for game day, and they’re much lighter than most traditional football party recipes. The chicken is simple to make in the slow cooker, and the vegetable toppings add color, flavor, and lots of nutrition.
You can customize this recipe with any traditional taco toppings you like. Cheese and sour cream would be a natural addition, as well as olives, diced red onion, and chopped bell pepper. And you can add a little hot sauce or a diced jalapeno for a spicier kick.
Crockpot Chicken Tacos
$1.13 per taco
- 14.5 oz can diced tomatoes
- 4 oz can Old El Paso green chilis
- 1 tbs taco seasoning
- 1 1/4 lbs chicken breast
- 16 oz can Old El Paso refried beans
- 12 corn tortillas
- 12 leaves lettuce
- 2 avocados chopped
- 1 cup cherry tomatoes cut in half
- 1 cup corn
- 1 tbs cilantro leaves
In a slow cooker, stir together the tomatoes, green chilis, and taco seasoning. Place the chicken breast on top of the tomato mixture and cook on low heat in the slow cooker for 1 1/2 to 2 hours, or until the chicken reaches an internal temperature of 165 degrees. If your chicken breast is especially thick, it may take up to 3 hours. Keep an eye on the temperature with a meat thermometer.
Once it's cooked through, use two forks to shred the chicken in the slow cooker. (You could also remove the chicken to a cutting board and shred it there. Then return it to the slow cooker.) Stir in the refried beans, and cook on low for another 10 minutes. Taste the mixture, then add a little salt or taco seasoning if needed. I tend to add a little salt, but you may not need it if your canned tomatoes have salt in them.
Preheat the oven to 250 degrees. Wrap the stack of tortillas in aluminum foil and place them in the oven. Once they’re warm, remove them from the oven. Place a piece of lettuce on each tortilla, then spread 1/2 cup of the warm chicken mixture on the lettuce. Top with cherry tomatoes, avocado, corn, and cilantro (or whatever taco toppings you’d like). Serve immediately.
Crockpot Chicken Tacos Price Breakdown
This recipe costs a total of $13.54, or $1.13 per taco. Try these Crockpot Chicken Tacos for a game day treat or an easy weeknight dinner.
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.