chicken
slow cooker
tacos
budget-friendly
easy
family
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Erin Chase's Slow Cooker Soft Chicken Tacos

Erin Chase's Slow Cooker Soft Chicken Tacos

How to Make Roasted Asparagus Toasts with Poached Eggs and Short…

How to Make Poached Chile Chicken and Wonton Soup | Andrew Zimme…

Cooking Tips From Rach + Her Celeb Chef Friends

How to Make Biscuits and Gravy Topped with a Fried Egg and Pickl…

How to Make Tomato Avocado Salad with Gingered Tomato Vinaigrett…

Brother Luck on Becoming a Chef as a Teen Out of Necessity: "I w…

How to Make Bacon Jam Cheeseburgers with Herb Aioli

How to Make Two-Ingredient Creamy Roasted Rosemary Potatoes | Su…

How to Make Grilled Flank Steak with Green Sauce | Sunny Anderson

How to Make Egg-Stuffed Portobello Mushrooms, Steak and Broiled …

Jenny Mollen’s Cool Back-to-School Lunch + Rach's Meatless Lasag…

Top Cooking Tips—Part 2: Andrew Zimmern's Timeless Tips for Poac…

The Latest Viral Products From "Gee Thanks, Just Bought It!" Host

How to Make Black and White Cookies Decorated with Edible Gold

How to Make Meat-Lover's Pizza Chili | Rachael Ray

Lorraine Bracco Teases Tidbit About New Pinocchio Movie: "Maybe …

Lorraine Bracco Gets Emotional Remembering Late "Sopranos" and "…

Rach's Overnight Guests LOVE This Frittata

Where to Stay, Eat + Shop in Tuscany, According to Rach (PART 4)

Mom of 4 boys, Erin Chase, aka the "$5 Dinner Mom" shares an easy slow cooker recipe that's also easy on your pocketbook.

For another tasty dinner that's affordable, check out her Slow Cooker Rosemary Chicken, Potatoes & Green Beans.

Ingredients

  • 1 pound skinless chicken breasts
  • One 10-ounce can diced tomatoes and green chilies, with their juices
  • One 12-ounce bag frozen pepper-and-onion blend
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 8 soft taco-size tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup shredded cheddar cheese
  • Sour cream, for serving

Yield

Serves: 4 servings

Preparation

Add the chicken breasts, diced tomatoes and green chilies with their juice, peppers and onions, cumin, salt and pepper to the insert of a slow cooker. Set the slow cooker on high and cook for 4 hours, or on low for 8 hours.
 
Once the chicken has cooked, drain the liquid and shred the chicken meat with a fork.
 
Place the shredded chicken into each of the tortillas and add shredded lettuce, a pinch of shredded cheese and a dollop of sour cream. Roll up the tortillas before serving.