Crock Pot Chicken Taco Bites Recipe
Crock Pot Chicken Taco Bites just made your party a little more festive. Let the slow cooker do the work while you enjoy your guests.
Ingredients
- 1 15 ounce can Salsa Style Fire Roasted Tomatoes
- 1/3 cup Chunky Salsa
- 2 tablespoons Taco Sauce
- 8 thighs Boneless Skinless Chicken Thighs
- 1 tablespoon Chili Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Cumin
- 1/2 teaspoon Kosher Salt
- Black Pepper To taste
- 15 Frozen Mini Phyllo Dough Shell
- 1 Ear of Corn Kernels removed
- 3/4 cup Romaine Lettuce Finely shredded
- 1/2 cup Grape Tomatoes Quartered
- 1/4 cup Mexican Style Shredded Cheese
- 1/4 cup Light Sour Cream
Instructions
- Pour tomatoes, salsa and taco sauce into a slow cooker.
- Lay chicken thighs in a single layer onto of the tomato mixture.
- Sprinkle chicken with chili powder, garlic, cumin, salt and pepper.
- Cover and cook on low for 6-8 hours.
- Using two forks, shred chicken and stir into sauce.
- Preheat oven to 350°F.
- Place phyllo shells on a rimmed baking sheet.
- Fill each shell with about 1 tablespoon of chicken mixture.
- Bake for 10 minutes or until shells are warm.
- Divide the remaining ingredients between the baked taco bites and serve.
Notes
- This recipe makes a large batch of chicken. Use extra chicken to fill burritos, top salads or make entree style tacos throughout the week.
- When assembling the taco bites, chicken can be cold and pulled straight from the fridge. It will reheat in the oven while the shells are baking. Top as directed.
Nutrition
Calories: 106kcalCarbohydrates: 7gProtein: 12gFat: 3gSaturated Fat: 1gSodium: 269mgSugar: 1g
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