Slow Cooker Chicken Taco Lettuce Wraps

These slow cooker chicken taco lettuce wraps are going to be your new favorite taco recipe. Make the chicken taco meat in the slow cooker and substitute iceberg lettuce leaves for tortilla shells!

Course Dinner | Lunch

Cuisine Mexican

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings

Calories 176.8kcal

Author Jenny Bullistron

Ingredients

Slow Cooker Chicken Taco Meat

2 pounds chicken breasts boneless, skinless
7 ounce chipotle chiles in adobo sauce chopped
28 ounce diced fire roasted tomatoes
4 ounce mild green chiles
3 cloves garlic minced
1 tablespoon cumin
1 teaspoon oregano

Taco Lettuce Wraps

iceberg lettuce leaves
shredded red cabbage
diced green onions
diced cilantro
shredded american cheese
sour cream

US Customary - Metric

Instructions

To make the chicken taco meat, place the chicken breasts in the bottom of your slow cooker. Top the chicken with the chopped chipotle peppers and the adobo sauce. Cook on high for 2 ½ hours.
Use 2 forks to shred the chicken and return to slow cooker. Add the fire roasted tomatoes, green chiles, garlic, cumin and oregano to the slow cooker. Stir well. Cook on high for an additional 1 ½ hours, until the liquid has been slightly absorbed by the chicken. Stir again and salt if desired. Serve hot.
To prepare a chicken taco lettuce wrap, put some of the shredded chicken mixture in the center of a lettuce leaf. Top with your desired toppings, then roll the corners of the lettuce leaf around the taco and eat.

Nutrition