Slow Cooker Chicken Tacos!


 
I love Mexican food.  I like to make it with beef and chicken and even some seafood, but sometimes I don't want to take the time to grill or roast chicken when I want to use chicken in recipes.  This is a great way to have the meat already prepared when you get in from a long day and then all you have to do is shred the chicken.  It's also great for when you want to serve tacos and Mexican food for big crowds.  Just double or triple this recipe and you can feed a bunch of folks!

  We made tacos here, but you can also make taco salad, quesadillas, nachos, soups, casseroles, or a really good "White Chicken Enchilada" that I am going to give you the recipe for in the next day or so.  I really do enjoy this just in the taco shells, either the crunchy ones or the soft.   Here is all you need for this:

5-6 boneless, skinless chicken breasts (about 2 lbs.)
dash of garlic salt
black pepper
1 pkg. taco seasoning
1 pkg. ranch dressing mix
1 can Rotel tomatoes (do not drain)
1/2 cup water
fresh cilantro (optional)

Lay the chicken breasts in a slow cooker crock you have sprayed with nonstick spray.  Sprinkle with a little garlic salt, black pepper, the package of taco seasoning, and the package of ranch dressing.  Pour the Rotel tomatoes over all.  Pour the 1/2 cup of water around the edges of the chicken.  Don't wash the seasonings off of the meat when you pour the water around the edges.   Cook on low for 7-8 hours.   Do not use more water than is called for.   It doesn't need it. 

Remove the chicken from the slow cooker to a plate or bowl and shred with a fork.  It will just about fall apart at this point.  Place the meat with the tomatoes and seasonings back in the slow cooker with the juices and mix all together.   If you want your meat to be drier at this point, drain most of the cooking juices from the slow cooker before you place the meat back in after shredding.  However, for tacos, enchiladas or things like that, it's better a little juicier. 


If you like the taste of cilantro (and I do) sprinkle with some fresh cilantro after shredding the chicken! 


5 comments:

  1. I make this in my crockpot only I shred it right in the pot with all the juice. Meat stays moist that way.

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  2. I do something similar with pork but use green chiles. I throw a pork roast into the slow cooker, add salt, pepper, garlic & cumin. Throw in some canned green chiles (depends on size of roast and how hot you like it) and a can of green enchilada sauce. Cook on low all day or high for about 6 hours. Shred & serve either in a taco or in a flour tortilla with a side of beans & Mexican rice.

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    Replies
    1. Have you ever tried this same recipe with chicken? Just wondering if it was just as good as it sounds w/chicken!

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    2. how much garlic and cummin do you use.

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  3. This sounds divine! I'm always on the look out for new ways to prepare chicken and this sounds great! Thanks for posting this.

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