Freezer Meal Recipes / Lunch / Gluten Free Dairy Free Slow Cooker Chicken Taco Filling

Gluten Free Dairy Free Slow Cooker Chicken Taco Filling

Make taco night extra simple and delicious with this recipe for Gluten Free Dairy Free Slow Cooker Chicken Taco Filling. Add a few fresh toppings, and dinner is on the table in the amount of time it takes to heat the filling. Perfect!
12 Servings Meet The Cook Print
Gluten Free Dairy Free Slow Cooker Chicken Taco Filling

Ingredients

  • 1 individual Ancho Chile, Dried
  • 1 cup Water, Hot
  • 4 teaspoons mince Garlic, Cloves
  • ½ teaspoons Chipotle Powder
  • 1 tablespoon Cumin
  • 1 teaspoon Sea Salt
  • 3 pounds Chicken, Boneless Breasts
  • 1 ¼ cups dice Onion
  • 3 cups Tomato Puree
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 24 individual Corn Tortillas

Freezer Containers

  • 12 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place the ancho chili in a small bowl and pour boiling water over it.
  2. Let soak for 5 to 10 minutes.
  3. Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.
  4. Place the pureed chili mixture into a slow cooker with the chicken, onion and tomato puree.
  5. Cover and cook on low for 8 hours.
  6. After chicken is done, use two forks to shred the chicken.
  7. Serve in corn tortillas.

Freeze For Later Cooking 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?

  1. Place the ancho chili in a small bowl and pour the boiling water over it.
  2. Let soak for 5 to 10 minutes.
  3. Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.
  4. Place the pureed chili mixture into a slow cooker with the chicken, onion and tomato puree.
  5. Cover and cook on low for 8 hours.
  6. After chicken is done, use two forks to shred the chicken.
  7. Allow to cool.
  8. Divide into indicated number of quart freezer bags, label and freeze.

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.

  1. Reheat chicken in microwave for 30-60 seconds.
  2. Serve in corn tortillas.

5 Comments

Join the discussion
  1. Oh 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!

  2. 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. 🙂

    1. Oops! Good catch! I missed the onion in the ingredients, but I have updated the ingredients now. Thanks! 🙂

  3. 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.

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