Chicken and Sausage Casserole
PREP TIME: 0min COOK TIME: 7hrs
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 5g||25%|
|Total Carbs 8g||3%|
|Dietary Fiber 0g||%|
|Vitamin A 13%|
|Vitamin C 11%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. PERDUE® Fresh Chicken Thighs
1 cup reduced sodium chicken stock
1 packet taco seasoning
1 lime, juiced
8 hard taco shells
2 cloves garlic, minced
1 1/2 tsp. salt and pepper
low-fat Cheddar cheese, shredded, optional
tomatoes, chopped, optional
onions, chopped, optional
low-fat sour cream, optional
taco sauce, optional
Romaine lettuce, shredded
Place the chicken thighs in a slow cooker. Mix together the chicken stock, taco seasoning, lime juice, chopped garlic, salt and pepper. Pour broth over chicken thighs.
Cover the slow cooker and cook on low 6-8 hours. Chicken is done when the meat falls apart easily. Remove thighs from slow cooker. Shred the meat and discard the bones. Place the meat back into the slow cooker with the juices to keep warm.
TIP: If you don't have a slow cooker, use a Dutch oven and bake at 300°F for 2 to 3 hours until the chicken shreds easily.
Serve shredded chicken in warm taco shells. Top with choice of shredded lettuce, cheddar cheese, chopped tomatoes, chopped onions, sour cream or taco sauce.
TIP: Make healthy substitutions by topping with Greek-style yogurt instead sour cream or replacing hard taco shell with a lettuce leaf wrap.
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