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.