Spicy Chicken Tacos
Spicy Chicken Tacos are made with shredded chicken, ranch style beans, topped with sour cream and fresh lettuce and tomatoes, and make a great dinner for Taco Tuesdays.
Servings: 8 tacos
Calories: 311kcal
Ingredients
- 3 chicken breasts, boneless, skinless, cut into 1 ½ - 2 inch pieces
- 2 jalapeños, stem and seeds removed, diced
- 1 medium onion, diced
- 7 ounce can salsa verde
- 4 ounce can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon Slap Ya Mama® Cajun seasoning
- 15 ounce can ranch style beans, can use black beans or refried beans
- 1 ½ cup Colby jack cheese, shredded
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 12 corn tortillas
Instructions
- Line or spray the crock pot with a non-stick cooking spray and set aside.
- Add diced onions, jalapenos, and chicken into the crock pot.
- Sprinkle with seasonings, pour the salsa verde and diced green chilies into the slow cooker and stir.
- Turn it to high and cook for 4 hours or on low for 6-7 hours.
- When chicken is almost done, heat beans and cook tortillas in a frying pan over medium high heat, right before filling.
- Remove chicken and shred.
Assemble the Tacos
- Add chicken to the tortilla, followed by bean, cheese, lettuce and tomatoes.
- Optional: Top with sour cream, cilantro, green onions and/or hot sauce and enjoy.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 24g | Protein: 27g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 537mg | Potassium: 589mg | Fiber: 4g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 12mg | Calcium: 223mg | Iron: 1mg