<p>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!</p>
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Ingredients
- 1 individual Ancho Chile, Dried
- 1 cup Water, Hot
- 4 teaspoons mince Garlic, Cloves
- 1/2 teaspoons Chipotle Chili Powder
- 1 tablespoon Cumin
- 1 teaspoon Sea Salt
- 3 pounds Chicken, Boneless Breasts
- 1 1/4 cups dice Onion
- 3 cups Tomato Puree
Serving Day Ingredients
- 24 individual Corn Tortillas
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2 tacos
- 391 Calories
- 6g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 83mg Cholesterol
- 349mg Sodium
- 53g Total Carb
- 2g Fiber
- 7g Total Sugars (Includes 0g Added Sugars)
- 31g Protein
- 7 WW Freestyle
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.
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?
- Place the ancho chili in a small bowl and pour the 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.
- Allow to cool.
- 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.
- Thaw: In fridge
- Reheat chicken in microwave for 30-60 seconds.
- Serve in corn tortillas.