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Slow Cooker Shredded Salsa Chicken Tacos

Slow Cooker Shredded Salsa Chicken Tacos
 
Slow Cooker Shredded Salsa Chicken Tacos
This healthy recipe comes from NDSU Extension Service.

Ingredients

  • 1 (16-ounce) jar salsa
  • 1 (16-ounce) package frozen corn
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 tsp. cumin
  • 4 chicken breasts, thawed

Directions

Combine the salsa, corn, black beans and cumin in a small bowl. Lay chicken breasts in bottom of slow cooker. Pour salsa mixture over chicken breasts. Cook on low for six to seven hours or on high for four hours, or until the chicken reaches an internal temperature of at least 165 F. Shred chicken and serve. Freeze leftovers in meal-size portions.

Serving Suggestion: Serve atop whole-wheat tortillas.

Makes 15 servings (about 1/2 cup each).

Per Serving: about 120 calories, 1.5 grams (g) of fat, 13 g carbohydrate, 16 g protein and 310 mg sodium

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