A few months ago, while visiting Joseph and I were visiting Fresno, Danielle made chicken tacos for dinner. Seriously yummy and a "why didn't I think of that?" addition to our weekly menu.
Tonight, Chad and I decided to take the already easy prep work one step closer to sheer lazy cooking and make the taco filling in a crockpot. (Oh yes. The crockpot came out yet again.) They turned out amazing. The chicken was tender and juicy. The sauce was flavorful and spicy. And, best of all, there was virtually no work involved.
Crockpot Chicken Tacos
3 boneless, skinless chicken breasts
1 pkg. taco seasoning
1 can diced green chills
1 c. salsa
1 c. water
Dump everything in the crockpot and cook on high for six hours. At hour five, shred the chicken and allow to simmer in the sauce for the last hour. Serve with all your favorite taco toppings. We used flour tortillas, sharp cheddar, black beans, lettuce, olives and sour cream.
Enjoy!
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