July 17

A New Taco Night – Slow Cooker Chicken Tacos

One of my husband’s favorite food nights is taco night. We used to just buy some ground meat (either Turkey or Sirloin) and cook it with a little taco seasoning. We usually serve it on tortillas and have a taco bar of sorts. The bar generally has olives, cheese (the Costco mexican blend), Cholula and home made pico de gallo. Then I visited the Country Cook’s website and I made our taco nights even better!

Crockpot_chicken_tacos_2

We like to use hard taco shells:

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Crockpot_chicken_tacos_1

Adapted from The Country Cook:

Yummy Ingredients:

  • 4 frozen chicken breasts (I love that I can use frozen! You can also use boneless thighs)
  • 1 cup of your favorite salsa in a jar (I use pace mile–> for my kids)
  • 1 10oz can Cream of Chicken Soup (I use Campbell’s)
  • Taco Seasoning (1 packet or I use the Costco sized container and just sprinkle as much as I want on)

Directions:
Spray your crockpot with cooking spray. Place frozen chicken at bottom of crockpot (you can use non-frozen chicken but you need to adjust your cooking time). Sprinkle taco seasoning on top of the chicken (put as much or as little as you want but keep in mind the more you put, the more spicy it might be). In a separate bowl, mix together chicken soup and salsa. Pour soup/salsa mix on top of chicken. Cook on low for 6 to 7 hours. Once chicken is ready, shred chicken in the pot or if you prefer not to mark up your crock pot you can take out the chicken before you shred it (and then put it back in). Serve on your favorite kind of tortilla and create your taco bar. Yummo!

**These are good the next day on top of some chips. Simply warm the chicken, put on top of chips, add some cheese and bake at 375 degrees on top rack until cheese is melted.**



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Posted July 17, 2012 by admin in category "Recipes", "Uncategorized

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