Saturday, May 6, 2017

Crockpot Chicken Tacos - Super Simple Dinner

Making a taco bar is simple, especially when you can prepare the meat in advance. I'm busy with other things today and so I'm making this in my slow cooker (Crockpot). It's pretty much a set it and forget it type recipe. This is also a great recipe for hot chicken sandwiches.

Julian's Chicken Taco Meat
The chicken can cook 4-5 hours and be ready when you want to serve dinner. It will hold longer as necessary. Then just prepare the other taco ingredients such as shredded lettuce, cheese, chopped tomatoes, sour cream and any other favorites and let the family build tacos themselves using warmed tortillas to hold the ingredients.

Julian's Chicken Taco Bar
I'm using the Hidden Valley Ranch dry mix in this recipe. You can get this in one ounce packets or a bigger container as I am showing below.

Crockpot Chicken Tacos

2-3 pounds skinless, boneless chicken breasts
1 ounce taco seasoning mix (1 packet)
1 ounce dry ranch mix (1 packet)
1/4 teaspoon cayenne pepper (optional)
1 cup chicken broth

Place the dried mixes into the slow cooker along with the optional pepper.  Add broth and whisk until combined.  Add chicken breasts and turn in the liquid mixture.

Cook on low setting for 4 hours or a bit longer depending on amount and thickness of chicken breasts.  When chicken starts to fall apart when pulled with a fork, it is ready for shredding. Using two forks, shred the chicken right in crock pot and stir to combine with the liquid. Continue cooking for another 30 minutes. If the chicken has too much liquid, cook without the lid. If the chicken is of the correct consistency after shredding, continue cooking with the lid in place.

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