Good-Bye Blogger

I have decided that I am going to officially be closing out this blog. I have not written in it forever so I think that it is time begin a new blog and shoot for a fresh start. For any friends and family that read this check my facebook for the new blog address where news of Laiken and I will be posted.

Slow Cooker Chicken Tacos #2

With minimal preparation, you can make a delicious Mexican-style meal for your family or double the recipe and entertain a crowd. A bonus is that the leftover chicken is incredibly versatile and can be used for a number of dishes.

Ingredients

• 6 boneless, skinless chicken breasts
• A chopped onion (optional)
• A chopped green pepper (optional)
• 1 packet taco seasoning
• 16 ounces salsa (that's 2 cups if you're using a larger bottle).
• Flour tortillas, corn tortillas, or taco shells
• Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Two cups of any sort of salsa.

edit Steps

1. 1
   

   Chicken and onions.
   Put the chicken in a Crockpot. Add the onion and pepper if you want.
   Ads by Google

   Local Coupons

   1 ridiculously huge coupon a day. Get 50-90% off your city's best!
   www.Groupon.com
2. 2
   

   Pour the other stuff over the chicken.
   Mix the seasoning with salsa and pour over chicken. You can add some more water if you think it needs more liquid, but the salsa and the chicken will produce ample liquid as it cooks.
3. 3
   Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours.
4. 4
   

   Done cooking.
   The chicken is done when it can be shredded easily with a fork.
5. 5
   

   Shred with a fork.
   Lift the chicken out and shred it with a fork.
6. 6
   

   Tortillas and toppings.
   Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings. Try any combination of lettuce, sour cream, shredded cheese, and tomatoes.

Slow Cooker Mexican Chicken

By Heather ·  Print This Post

.
.
.
This is a standard dish in our house because it is so easy and yummy. My kids even like it! The chicken is cooked slowly in the Crock-Pot, so it falls apart easily with a fork. You can use chicken breasts if you prefer white meat. Or, if you’re interested in saving a little money, you can use chicken thighs. I use boneless chicken so I don’t have to remove the bones later. Use the cooked chicken for a variety of Mexican dishes: tacos, enchiladas, burritos, rice bowls, nachos, etc. We typically have tacos the first night, and then use the leftover chicken for rice bowls or enchiladas later in the week.

Slow-cooked Mexican Chicken

Ingredients:

1.5 – 2 lbs. boneless, skinless chicken breasts (or boneless chicken thighs)
1 (1.5 oz.) pkg taco seasoning mix (Make sure it’s gluten-free. We use McCormick brand – mild for my kids.)
1 Cup chicken broth or water (Make sure it’s gluten-free. We use Pacific brand.)
1 Cup salsa or picante sauce

Directions:

1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
2. Cover, and cook on low for 8 hours.
3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Additional notes:

• In the picture above, we’ve made tacos with cooked corn tortillas, and filled it with the chicken, lettuce, shredded cheese, sliced black olives and diced avocado. Yum!
• You can also use the meat for enchiladas, taquitos, salads, and more.

Slow Cooker Chicken Tacos

This is one of three recipes that we will be trying at home over the next couple of weeks.

Slow Cooker Chicken Tacos

• 2-3 boneless/skinless chicken breasts (can be frozen)
• 1 packet taco seasoning
• 1 jar salsa

1. Place chicken in crockpot.
2. Sprinkle taco seasoning on top  of chicken
3. Pour salsa over top.
4. Cover and cook on Low until the chicken shreds easily with a fork, about 6-8 hours.  When the chicken is cooked, remove from slow cooker, shred with two forks and return to salsa mixture.
5. Serve with flour tortillas, cheese, lettuce, sour cream and black olives.