Mediterranean Crock Pot Chicken Taco Bar

Prep Time 10 min. (plus chopping time, depending on optional toppings)
Cook Time 4-8 hours
Total Time
Yields About 3¾ cups of chicken, plus toppings

Ingredients

    Chicken Taco Meat

    • 1 1/2 pounds boneless, skinless chicken breasts
    • 3 tablespoons balsamic vinegar (white or golden balsamic are fine, too)
    • 2 tablespoons water
    • 1 teaspoon dried basil
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried parsley
    • 1 teaspoon kosher salt
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon black pepper

    Hummus Dressing

    • 3/4 cup plain hummus
    • 3 tablespoons water

    Taco Bar Options

    • Flatout flatbreads (see note on sizes and flavors)
    • Optional toppings: chopped baby spinach, diced tomatoes, seeded and diced cucumbers, chopped roasted red peppers, chopped (canned or jarred) artichokes, chopped kalamata olives, minced fresh parsley, crumbled reduced-fat feta cheese

    Directions

    1. Place chicken in slow cooker, and add vinegar, 2 tablespoons water, basil, garlic powder, onion powder, parsley, salt, oregano, and black pepper on top.
    2. Cook in a 3-4 quart slow cooker, on high for 4-5 hours or on low for 6-8 hours. If using a larger 5-6 quart slow cooker, cook on low for about 6 hours. (See note.)
    3. Just before serving, shred chicken (with two forks) and stir back into remaining liquid in bottom of slow cooker, to incorporate.
    4. Meanwhile, combine hummus and 3 tablespoons water to make dressing, stirring or whisking until smooth. (You can adjust the exact amount of water slightly, depending on the thickness of your brand of hummus and how thick you'd like your dressing.)
    5. Serve chicken in flatbreads, allowing everyone to select toppings and drizzle with hummus dressing, as desired.

    by

    Recipe Notes

    Flatbread options: If you'd like to serve this recipe as mini, personal tacos for a fun dinner or as appetizer-sized party tacos, we recommend using Flatout Foldits. Cut each Foldit in half to form perfectly sized mini soft taco shells. Alternately, if you'd like to serve larger, heartier-sized soft tacos, try using Flatout wraps – we found that the ProteinUP Roasted Red Pepper and Light Italian Herb varieties had flavors that paired nicely with the Mediterranean ingredients in this recipe.

    Make-ahead tips: Because you're using your slow cooker, you begin the chicken hours ahead of serving it. In addition, though, you can also cook it even a day or two ahead, then refrigerate it after cooking and reheat it for serving. You can also prepare and chop all of the toppings up to a day or two ahead. Store each topping, wrapped separately, in the refrigerator.

    Cook time and slow cooker variations: Through all of our testing, we've found that slow cooker chicken recipes like this one typically work best in a 3-4 quart slow cooker. If you’re using a larger 5-6 quart model, we recommend cooking on low for only about 6 hours. We do not recommend cooking this recipe on high in a 5-6 quart slow cooker because the chicken may overcook and become dry. At the end of cook time, the chicken should be cooked through and should shred easily and be really moist. Also, note that the exact heat and speed of cooking can vary between different slow cookers. Our research has also led us to believe that some models allow for imperceptible evaporation of liquid (although you’d expect that no liquid would be lost when using a slow cooker), which can leave your recipes less saucy and moist. Because this particular recipe uses very little liquid, it’s particularly sensitive to these variations. No need to worry – it’s delicious even when cooked until it’s a bit drier.

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