Crock Pot Shredded Chicken Chile Colorado Tacos

Haven’t you heard? It’s Taco Wednesday, and we’re making ours in the slow cooker!

Crock Pot Shredded Chicken Chile Colorado Tacos | theroastedroot.net #slowcooker #recipe #glutenfree

I don’t mean to brag, but…

Chile colorado tacos. With chicken instead of beef. Made in the crock pot. With gobs of guac.

I love them about as much as I love this song.

I love them 987,678,906∞ times more than I love shopping for health insurance.

I used the Chile Colorado Sauce I showed you yesterday in order to make these tacos. All I did was dump the sauce in my crock pot with some boneless skinless chicken breasts and set the dang thing on low for a few hours. Then I toasted up some corn ‘tillas, mushed up some guacamole, and the rest is between me and the taco.

Crock Pot Shredded Chicken Chile Colorado Tacos | theroastedroot.net #slowcooker #recipe #glutenfree

You can do this exact same thing with beef…or lamb…or pork. Throw the meat into the crock, cover it in sauce, and it will come out nice and tender and full of chile colorado flavor. You can even saute up some shrimp, toss some sauce into the frying pan, and slam bam – shrimp colorado tacos! Point is, you have options. And since you have all that sauce that’s begging to be used up, you may as well taco to your heart’s delight.

Crock Pot Shredded Chicken Chile Colorado Tacos | theroastedroot.net #slowcooker #recipe #glutenfree

Because Wednesdays are for tacos.

Crock Pot Shredded Chicken Chile Colorado Tacos | theroastedroot.net #slowcooker #recipe #glutenfree

Crock Pot Shredded Chicken Chile Colorado Tacos

Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Author: Julia
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Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 cups Chile Colorado Sauce

For Serving:

  • Corn tortillas
  • Cooked quinoa or brown rice
  • Guacamole
  • Red onion chopped

Instructions

Prepare the Shredded Chicken:

  1. Add half of the chile colorado sauce to the bottom of your crock pot. Add the boneless skinless chicken breasts and cover with remaining sauce. Secure the lid and cook on low for 3 to 5 hours (or high for 2 to 3).
  2. Remove chicken breasts from the crock pot and place on a cutting board. Use two forks to shred the chicken. Place shredded chicken back in the crock pot for at least 15 minutes to allow it to absorb more sauce. Test the chicken for flavor - add sea salt if desired.

Prepare the Tacos:

  1. Heat the corn tortillas on a skillet over medium-high heat until crispy (you can also heat them in the microwave or oven).
  2. Load up tortillas with desired amount of shredded chicken chile colorado (use the remaining sauce in the crock pot for drizzling), cooked quinoa or rice, your favorite guacamole, and chopped onion.
  3. Put on your taco bib and go to town!

Recipe Notes

You can make a large batch of chicken by using 2 pounds of boneless chicken breasts and 4 cups of chile colorado sauce

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Comments

  1. Susan

    These tacos sound great. And the recipe is simple, a very good thing since my husband has been after me to make simpler recipes that don’t take so much time. On my homemade corn tortillas (very simple when you have a tortilla press), this will be delicious. I’ll have to figure out a substitute for the guacamole, because said husband does not care for avocados… Definitely want to make these.

    Reply
  2. Sarah @ Making Thyme for Health

    Okay, that sauce sounds like it is off the chain! <does anyone still say that?
    You know if I were a carnivore, I'd be inhaling these like cah-razy.

    But really, health insurance? That cracked me up. Specifically the infinity sign, haha!
    Working full time as a slave, I mean, for somebody else means I don't have to worry about that but I can imagine it sucks pretty bad.

    If it makes you feel any better, I'm getting royally screwed on my tax return this year for being married. Seriously, who would've thought that getting married would actually cost you money on your tax return?! MTF bitch. 😉

    Reply

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