Slow Cooker Chicken Tacos

Slow Cooker Chicken Tacos
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15
10 min.
prep
280 min.
total
5 servings (2 tacos each)

These slow cooker chicken tacos couldn't be easier. Cook the ingredients in a slow cooker, add black beans and serve on tortillas with your favorite toppings.

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast halves
  • 1 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 2 jalapeños, seeded and diced
  • 1/2 teaspoon MAGGI® Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI® Chicken Flavor Bouillon, dissolved in 1/4 cup warm water
  • 1/2 cup tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 10 corn tortillas
  • Toppings of your choice: cilantro, shredded cheese, sour cream, guacamole
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PLACE chicken in 5-quart slow cooker. Add onion, garlic, jalapeños, bouillon mixture and tomato sauce; stir to combine.



COOK on low for 4 to 4 1/2 hours or until chicken is tender. Shred with two forks. Stir in black beans; cook for an additional 30 minutes.



SERVE warm in corn tortillas with toppings of your choice.

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Nutrition Facts

Serving Size: 1/5 of Recipe

Servings Per Recipe: 5

  • Amount Per Serving
  • Calories: 300
  • Calories from Fat: 25
  • Total Fat: 3g (4% of DV)
  • Saturated Fat: 0.5g (3% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 590mg (25% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 6g (25% of DV)
  • Sugars: 3g
  • Protein: 32g
  • Vitamin A: 4% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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