These Crockpot Minced Chicken Taco recipe was a last-minute toss-together meal. I don’t know if you’re like me, but after a long day of work, the last thing I want to do is cook for 2 hours, which is why I love my handy dandy crockpot. And this is one of the easiest ground chicken recipes I’ve ever made. It took me 5 minutes of prep work and then a few more for the tortillas, and voila! Perfect dinner on the table.
The Best Crockpot Minced Chicken Taco
Print RecipeIngredients
- TO MAKE THE CROCKPOT GROUND CHICKEN TACO FILLINGS:
- 3 boneless, skinless chicken breasts, minced
- 1/2 cup onion, chopped
- 1/4 cup chicken broth
- 1 2-ounce can diced green chilis (mild)
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoons crushed red pepper
- 1/4 teaspoons kosher salt
- TO MAKE THE PALEO GUACAMOLE:
- 3 medium avocados
- 2 Roma tomatoes
- 1/2 cup red onion, diced
- juice of 3 lemons
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon garlic powder
- a few turns of coarse ground black pepper
- TO MAKE THE PALEO TORTILLAS:
- 2 eggs
- 1/3 cup unsweetened almond milk
- 3 tablespoons almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- sprinkle chili powder
- sprinkle onion powder
Instructions
1. Add all of the Crockpot Ground Chicken Fillings ingredients, starting with the chicken, to your crockpot.
2. Stir together, set on low for 4 hours or high for 2 hours, depending on how long you plan for. When the timer beeps, set aside.
3. Cut your avocados in half, starting at the top and moving your knife around the seed in the middle. Pull apart gently and remove the seed. Squeeze out the avocado into a bowl and mash with a fork. Add the tomatoes and red onion & mix together.
4. Squeeze the lemons directly into the bowl, making sure no seeds fall in! Add the spices and stir. The lemon juice should give it a nice smooth texture. Add more salt/garlic powder to taste, if you wish!
5. Mix all ingredients together in a small bowl, making sure there are no clumps of batter. Spray a non-stick pan with some coconut oil and heat it over medium heat. Wait a minute or so for the pan to warm up, then pour about 1-2 tablespoons of batter into the pan. Quickly swirl the pan around to spread the batter out – you want it to be pretty thin all around!
6. Cook for about 1 min on each side, or until you can flip it easily. Cook until golden brown on both sides, then remove and do the next one. Repeat until all of your batter is gone.
Y’all. These tacos HIT. THE. SPOT. Like for real. You definitely have to be a little more gentle with the Paleo tortillas than normal ones, but when a craving strikes… these deliver. It was so nice to actually be able to hold my taco and take a bite. It didn’t fall apart. I didn’t have to wrap it in lettuce, which I sometimes do! It was just nice for a change of pace.
I hope you enjoy these & let me know how you like them!
