Wednesday, June 16, 2010

Crockpot Chicken Tacos

Jake and I received 3, yes 3 crockpots as wedding gifts. Luckily, I was able to get credit for 2 of them and I kept the 3rd. Fastforward to 6 years later, I finally opened and used the crockpot for the first time! Some girls on my favorite online community had been raving about this recipe so I had to see what all the fuss was about.

The recipe was pretty good and I've made it 3 times so far. Also, I'm hooked on crockpot recipes now; they're SO easy! Why did it take me this long to discover??

Anyways, here's the recipe:

Crockpot Chicken Tacos
1 chicken taco seasoning packet (you can use a reg. taco seasoning packet but the chicken kind is best)
6 FROZEN chicken tenderloins (or 3 frozen breasts)
1 container of fresh pico (or can of Rotel)
1/4 c. Olive Oil
1/4 c. Water

Cover the bottom of the crockpot with the taco seasoning.Lay frozen chicken on top.

Pour Pico/Rotel over chicken.
Pour Oil and Water over everything.
Cook on Low for 4-6 hours. If home, turn meat half way but not necessary.
Shred chicken with a fork and stir into juices.
Let cook/simmer for 30 minutes more (if time is tight, I skip this step)
Serve on tortillas with a shredded Mexican cheese blend, sour cream, guacamole, salsa.....whatever you want!

One tip: the tortillas can make or break this meal. I don't recommend store bought, unless you get the freshly made package from HEB. I usually make a quick trip to Taco Cabana and get 1/2 dozen, because theirs are my favorite.

*putting ingredients in the crockpot

*after shredding the chicken

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