The Best Crockpot Minced Chicken Taco

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

Eleanor Craig

These Crockpot Minced Chicken Taco recipe is one of the easiest ground chicken recipes I've ever made and only took me 5 minutes of prep work.

5 from 1 vote

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Prep Time 5 mins

Cook Time 4 hrs

Total Time 4 hrs 5 mins

Course Appetizer

Cuisine Mexican

Servings 6 people

Calories 261 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

TO MAKE THE CROCKPOT GROUND CHICKEN TACO FILLINGS:

• 3 slices chicken breast - boneless, skinless, minced
• ½ cup white onion - chopped
• ¼ cup chicken stock (chicken broth or chicken bouillon)
•  
  1 2- ounce can diced green chilis - mild
• 1 ½ teaspoons chili powder (chilli powder in British English)
• 1 teaspoon ground cumin
• ½ teaspoons red pepper flakes
• ¼ teaspoons Kosher salt

TO MAKE THE PALEO GUACAMOLE:

• 3 medium avocados
• 2 medium Roma tomatoes
• ½ cup red onion - diced
• 3 medium lemon juice
• ½ teaspoon salt - or more to taste
• ½ teaspoon garlic powder
• 1 pinch ground black pepper

TO MAKE THE PALEO TORTILLAS:

• 2 medium eggs
•  
  ⅓ cup almond milk - unsweetened
• 3 tablespoons almond flour
• 1 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon Kosher salt
• ⅛ teaspoon ground cumin
• ⅛ teaspoon garlic powder
• 1 sprinkle chili powder (chilli powder in British English)
• 1 sprinkle onion powder

Instructions

 

• Add all of the Crockpot Ground Chicken Fillings ingredients, starting with the chicken, to your crockpot.
• 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.
• 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.
• 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!
• 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!
• 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.

Notes

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!

Nutrition

Calories: 261kcalCarbohydrates: 18gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 56mgSodium: 2954mgPotassium: 688mgFiber: 9gSugar: 5gVitamin A: 670IUVitamin C: 26mgCalcium: 84mgIron: 2mg

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