Gluten Free Dairy Free Slow Cooker Chicken Taco Filling - Lunch Version
Make tacos extra simple and delicious with this recipe for Gluten Free Dairy Free Slow Cooker Chicken Taco Filling. Add a few fresh toppings, and lunch is on the table in the amount of time it takes to heat the filling. Perfect!
Ingredients
- 1 individual Ancho Chile, Dried
- 1 cup Water, Hot
- 4 teaspoons mince Garlic, Cloves
- ½ teaspoons Chipotle Chili Powder
- 1 tablespoon Cumin
- 1 teaspoon Sea Salt
- 3 pounds Chicken, Boneless Breasts
- 1 ¼ cups dice Onion
- 3 cups Tomato Puree
- 24 individual Corn Tortillas
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place the ancho chili in a small bowl and pour the boiling water over it.
- 8340004 Upgrade to a paid membership 96987 to unlock all instructions 14910
- 3713977 Upgrade to a paid membership 29690 to unlock all instructions 29288
- 9026329 Upgrade to a paid membership 77526 to unlock all instructions 20080
- 9619008 Upgrade to a paid membership 20579 to unlock all instructions 96916
- 2582943 Upgrade to a paid membership 49594 to unlock all instructions 58815
- 9555772 Upgrade to a paid membership 42515 to unlock all instructions 91640
- 8129559 Upgrade to a paid membership 29936 to unlock all instructions 63211
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2978550 Upgrade to a paid membership 61317 to unlock all instructions 91268
- 5047461 Upgrade to a paid membership 91752 to unlock all instructions 90204
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place the ancho chili in a small bowl and pour boiling water over it.
- Let soak for 5 to 10 minutes.
- Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.
- Place the pureed chili mixture into a slow cooker with the chicken, onion and tomato puree.
- Cover and cook on low for 8 hours.
- After chicken is done, use two forks to shred the chicken.
- Serve in corn tortillas.
Nutrition Facts
- Servings Per Recipe
- 12 Servings
- Serving Size
- 2 tacos Amount Per Serving
- Calories
- 391
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 83mg
- Sodium
- 349mg
- Total Carbohydrates
- 53g
- Fiber
- 2g
- Sugar
- 7g
- Protein
- 31g
- WW Freestyle
- 7
5 Comments
Join the discussionOh my goodness. It’s one in the morning, and I should be going to bed, but instead I’m looking at your delicious food and my stomach is grumbling – because, well, there’s NOTHING better than tacos – they’re totally one of my favorite, favorite foods! I (surprisingly!) have all the ingredients for this, and will totally be making it in the morning!
I am pulling out the slow cooker so I can do this tomorrow! The instructions say something about an onion, but the ingredients don’t mention it… No matter! I’m going to leave it out because I forgot to get any at the store today. 🙂
Oops! Good catch! I missed the onion in the ingredients, but I have updated the ingredients now. Thanks! 🙂
This recipe looks so good, too!!! 🙂
My sister told me about this recipe, so I tried it. It is fabulous! I use it more for other recipes than for tacos, as we are not big taco eaters here. I plan on making this again this week; my freezer supply ran out.