simple sunday: crock-pot chicken tacos
Thanks to Lacey for this fabulous recipe. I hardly believed her when she told me it had three ingredients and required no prep. I still wouldn’t believe her except that I make it about twice a month!
After cooking in the tomatoes and seasoning, the chicken is so tender that it just falls apart. The flavor is really authentic and tastes like it was cooked by a Mexican grandmother in Monterrey.
The short list of ingredients:
In the bottom of a crock-pot, layer the chicken breasts, rotel and taco seasoning.
Cover and cook for 8 hours on low. Then, using two forks, shred the meat. It should fall apart at this point.
And will look like this:
Serve on tortillas with your favorite taco accompaniments and a cool, crisp glass of white wine. JMo brought the Albarino below over and we really liked it! It is 2009 Burgans Albarino ($13) from Spain with great citrus and melon flavors.
Crock-Pot Chicken Tacos
1 lb. boneless, skinless chicken breasts
1 can Rotel
1 packet taco seasoning
tortillas, sour cream, guacamole, cheese, fresh salsa
In a crock-pot, layer the chicken breasts, then the rotel tomatoes and the taco seasoning. Cook on low for 8 hours.
After the meat has cooked for 8 hours, use two forks to shred the meat.
Serve on tortillas with sour cream, guacamole, cheese and fresh salsa.