Description
Delicious and easy to make crock pot chicken tacos, perfect for a quick dinner or gathering.
Ingredients
Scale
- 4 chicken breasts (~2lbs, sliced in half)
- 1 recipe homemade taco seasoning (or 1 packet store-bought taco seasoning)
- 16 oz jar salsa
- 1 package corn taco shells
- various taco toppings: shredded cheese, chopped tomato, lettuce, green onions, black olives, etc.
- 1 teaspoon extra virgin olive oil
- 1/4 cup minced onion
- to taste salt
- to taste pepper
- 1 cup salsa
- 1 cup long grain white rice (Lundberg recommended)
- 2 cups chicken broth
Instructions
- Lay chicken breasts in a single layer in the bottom of a 6 quart crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath then cook on low for 4 hours, or high for 2 hours, or until chicken breasts shred easily with 2 forks. Shred then mix with some of the cooking liquid.
- Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with shredded cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings.
- Heat oil in a pot over medium heat. Add onion, season with salt and pepper, then sauté until tender, about 5 minutes. Add salsa, rice, and broth then bring to a simmer. Place a lid on top then turn the heat down to low and simmer until rice is tender, about 12-15 minutes.
Notes
- This dish is great for meal prep and can be stored in the fridge for several days.
- You can customize the toppings to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg