Wednesday, September 7, 2011

Chicken Tacos in the Crockpot

This recipe is perfect for those busy weeknights when your family may be eating late or in shifts due to late afternoon activities...like today at our house!

Chicken Tacos in the Crockpot

For chicken:
4-5 boneless, skinless chicken breasts or 8-10 Chicken breast tenderloins 
1 pkg taco seasoning
1 can chicken broth or 2 chicken bouillon cubes dissolved in 2 cups hot water

For finished tacos:
Flour tortillas
Shredded cheese (Mexican blend, cheddar, or Mont Jack)
Shredded lettuce
Sour cream
Green onion, chopped fine
Chopped tomato
Salsa
Fresh Guacamole

Add chicken broth or dissolved bouillon water to crockpot.  Add the taco seasoning and mix well.  

Place chicken into liquid in crockpot.  **If you will be gone all day, add enough water to fully cover chicken.  Unnecessary otherwise.

Cook chicken 5-6 hours on low.  If you are home, shred chicken with a fork once it is tender, or shred once you arrive home, allowing the meat to absorb as much juice as possible.  

To assemble tacos, heat flour tortillas in a little butter in a small skillet.  Remove from heat and place a serving of chicken onto tortilla and fill with desired toppings from list above.  Wrap and enjoy!
Printable Recipe

Serve with Mexican Rice or Refried Beans for a complete, easy, weeknight meal!
**Don't you think this chicken would be great in hard taco shells or over lettuce for a taco salad?

Enjoy!

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