Let’s talk about crock pots for a moment.
Crock pots are probably one best cooking equipment that was ever invented because it makes cooking a lot easier. Especially when some of us don’t have time to put dinner on the table, it makes life a lot easier. To be honest, I never knew what to do with my crock pot other than to make beef stew. And yes, I only use my crock pot to cook beef stew until I saw this crock pot chicken taco recipe.
I love this recipe for so many reasons. It requires three ingredients minus the taco shells and topping. It’s budget and family friendly. The least experienced cook can make this because it’s so easy.
The best part of making these chicken tacos is coming home to a cook meal.
Crock Pot Chicken Tacos
Adapted from Iowa Girl Eats
2 pounds chicken breast, cut in half
1 packet taco seasoning
16 oz jar salsa
Corn taco shells
Toppings: lettuce, shredded cheddar cheese, chopped tomato, avaocado, etc
Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.
Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings