Slow-Cooked Taco Chicken

Campbell's Slow-Cooked Taco Chicken Recipe

Seasoned chicken breasts and onions are slow-cooked in a savory Mexican-inspired broth resulting in fork-tender chicken. Shred the chicken, add some tomato paste and you’ve got the perfect filling for chicken tacos that are sure to become a weeknight favorite!

At a glance

Prep

5 min.

Total

4 hr. 5 min.

Serves

10

Cook: 4 hr.

Cost per recipe: $18.50

Made With

  • Mexican Tortilla

    Mexican Tortilla

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What You'll Need

2 1/2 pounds skinless, boneless chicken breast halves
Salt and ground black pepper
3 medium onions, diced (about 1 1/2 cups)
2 cups Swanson® Mexican Tortilla Flavor Infused Broth
2 tablespoons tomato paste
20 flour tortillas (8-inch) or taco shells, warmed
Shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole

How to Make It

  • 1

    Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.

  • 2

    Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.

  • 3

    Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.

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Recipe Nutritional Information

Made With

Swanson Mexican Tortilla Broth

calories

443

totalfat

10g

saturatedfat

2g

cholesterol

67mg

sodium

917mg

totalcarbohydrate

54g

dietaryfiber

3g

protein

33g

vitamina

1%DV

vitaminc

5%DV

calcium

12%DV

iron

24%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#61382

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