This chicken taco recipe is so simple and delicious. One would think you would have spent hours preparing. This is perfect for that busy week night when you don’t have time to cook!
(Plus, see the special trick to warming the perfect tortillas at the bottom of this page.)
Yields: 4-6 servings
Prep Time: 5 minutes
Cook Time: 4-6 hours
4 : Chicken Breasts (roughly 1 -1.25 pounds)
1 Can : Salsa
1/2 Package : Taco Seasoning Mix, low sodium
Corn or Flour Tortillas
Cheese, optional (I use Go Veggie!)
Wash the chicken and cut off any fat
Then place the salsa, chicken and taco seasoning in crock pot.
Turn on crock-pot and cook on low for 6 hours (or high for 4 hours).
Shred Chicken (I prefer to shred my chicken in my Kitchen Aid. Pour ingredients in bowl, attach the metal paddle attachment and turn on medium speed for about 30 seconds. Chicken will end up perfectly shredded and ready to serve.)
Serve warm with tortillas and cheese if desired.
Tortilla Trick :: I usually use corn tortillas, but all I had in the fridge this week was flour.
To warm the perfect flour tortilla, turn on your gas stove on low (2-3) and place tortilla directly on the stove. Warn each side for about 7 seconds and flip. You will see the tortilla start to rise and you know it is time to take off. Don’t leave on too long as your tortilla will catch on fire. Serve immediately.
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