Grammy's Kitchen · Chicken Tacos · Crockpot Chicken Tacos
One of 96 chicken tacos recipes we measured
421 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 1% | 1% |
| vegetables and beans | 4% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 boneless skinless chicken breasts |
| 1 cup salsa | |
| 284 g | 1 cup canned diced tomatoes with chilies (drained or 1 can Rotel, 10 ounces) |
| 28 g | 1 ounce taco seasoning (or 2 Tablespoons homemade taco seasoning) |
| 75 g | 1/2 onion (diced) |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Easy peasy. Good for having in the fridge and adding to salads or bowls. Or just eating the meat for a quick snack. I just used the can of rotelle tomatoes and the Penzey’s bold taco spice for the chicken. I prefer skinless boneless chicken thighs and it was” — a cook, 5.0★
“This was easy, I used the rotele fire roasted tomatoes instead of tomatoes. It needed salt and more spices - too bland (and I used more taco seasoning than called for). I’d suggest the addition of cumin and chili powder.” — a cook, 3.0★