Thursday, February 18, 2010
I could go on and on about how wonderful and delicious these chicken soft tacos are, but I think that the picture speaks for itself. Instead, I'll boast how easily this meal comes together. Just haul out your crock pot, toss in four ingredients, and turn your slow cooker to the lowest setting. Tah-dah! The best chicken taco meat...EVER!
I started with a 3 1/2 lb. package of boneless, skinless chicken breasts arranged in the bottom of my slow cooker. Out of habit, I gave em' a sprinkle of salt and pepper. In retrospect, this probably wasn't necessary as the taco seasoning adds enough salt and flavor to the dish.
Then I dumped in 2 packets of taco seasoning and 1 packet of fajita seasoning (because that's what I had in my pantry) and a jar of salsa. I used homemade salsa, but you could just use your favorite brand or the least expensive. Whatever.
Then I poured on enough chicken broth to cover the meat.
The lowest setting on my slow cooker is 10 hours. Even though I set it to the lowest setting, these were perfect when I checked them at 5 hours. Tender and falling apart, just as I hoped they'd be. I removed the meat to a dish.
And shredded with a couple of forks.
Then I returned the chicken to the cooking juices in the slow cooker and heated through. That's it. Love it.
While the chicken soaked up that flavorful juice, I prepared the toppings and heated my tortillas. We received this fun serving tray as a wedding gift. I can't count how many times that I've used this over the years. It's perfect to place in the center of the table on taco night.
The final step, build your tacos! I sprinkled mine with some freshly grated pepper jack cheese,(the kids used shredded cheddar), shredded lettuce, chopped tomatoes, avocado, cilantro, and finally a dollop of sour cream. It was dreamy. Completely satisfied the craving I've been having for Mexican food.
Because I used over 3 pounds of chicken, this made plenty of extra. This meat is so versatile. Think topping for chicken nachos or a salad, filling for chicken enchiladas or quesadillas, meat for Chicken Tortilla Soup or Zippy Chicken Soup. I bagged the remainder. One package for the fridge to use up in the next couple of days and one for the freezer and meals to come.
Chicken Soft Tacos
3 1/2 lbs. boneless, skinless chicken breast
3 packages taco seasoning (I used 2 taco, 1 fajita)
1 jar salsa
chicken broth to cover
Arrange chicken in the bottom of slow cooker. Add taco seasoning and salsa. Stir to coat. Pour in enough chicken broth to cover. Turn slow cooker to lowest setting and cover. Remove chicken to a plate or casserole dish when it is fall-apart tender. (Mine took 5 hours). Shred meat. Return to cooking juices. Heat through. Serve with warmed tortillas.
shredded pepper jack or cheddar cheese
To download or print this recipe click here!