Guess what we are having for dinner tonight? That's right Crock Pot Chicken Tacos!! This is a super easy recipe to make!
I have my Chicken in the crock pot right now!
ngredients:
2lbs chicken breasts (about 4 large, or 5 medium,) cut in half
1 packet taco seasoning
16oz jar salsa
Corn taco shells
Taco toppings: chopped tomato, lettuce, green onions, cheese, black olives, etc
For the Mexican Rice (can easily be halved):
1 teaspoon extra virgin olive oil
1/4 cup minced onion
salt & pepper
1 cup salsa
1 cup jasmine rice
2 cups vegetable broth
Directions:
For the Chicken Tacos: Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.
Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings.
For the Mexican Rice: Heat oil in a pot over medium heat. Add onion, season with salt & pepper, then saute until tender, about 5 minutes. Add salsa, rice, and vegetable broth then bring to a boil. Lower heat then place a lid on top and simmer until rice is tender, about 20-25 minutes. Serve alongside Chicken Tacos.
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You can check out all the details over at Iowa Girl Eats!
