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.