Tuesday, March 19, 2013

Slow Cooker Mexican Chicken

I found this recipe while perusing Pintrest one day. I was very doubtful of its flavor, as it only has 3 ingredients, but since I had all the ingredients on hand, I decided to try it. Honestly, I will never make chicken for tacos another way! I didn't realize that I hadn't put it on this blog (had actually posted it on my Domestication blog) so here it is for your enjoyment.

  • 6 boneless skinless chicken breasts
  • 1 (16 oz) jar salsa
  • 1 package taco seasoning OR 3-4 tablespoons homemade taco seasoning

Everybody into the pool!

  •  Dump chicken, salsa, and taco seasoning into your slow cooker. Stir a bit so the taco seasoning and salsa blend together.
  • Cook on low for 5 hours. Shred chicken and stir until well mixed.
  • Cook on Low for one more hour.
Shredded chicken

My Take

That's it! It's that simple. You can even let it cook a bit longer (6-8 hours) before shredding it, but I highly recommend letting it cook after you shred it for a bit. That way, the shredded chicken will soak up all that flavor. I love to eat these on flour tortillas with tomatoes, shredded lettuce, sour cream, and black olives. I've also used the leftovers to make a taco casserole, which turned out wonderful.

Usually when I make this, I only use 2-3 breasts, as I'm the only one in the house that eats it. I could make more and freeze it, but we don't have a lot of freezer space. So, when I make it, I cut everything in half. And, honestly, I just eyeball how much salsa and taco seasoning to use.

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