Wednesday, October 30, 2013


I love taco night!  I am definitely a ground beef fan, but when I saw this recipe for shredded chicken tacos, I had to try it.  It couldn't be any easier.  All you do is throw stuff in the crockpot!  Are you ready to find out the list of ingredients required to flavor your chicken?  Get a pencil.  Here is the list:

Yup, that's it.  You just have to promise me one thing: DO NOT TAKE THE LID OFF THE CROCKPOT UNTIL THE TIMER GOES OFF.  A lot of people like to get a peek while their crockpot meals are cooked.  Uh... isn't your lid made of glass?  Why are you taking the lid off?  It just adds cooking time and dries out your food.  This chicken needs to be juicy and flavorful so please please please just leave it alone.  Here, I'll show you how exciting it looks while it's cooking:

Is your curiosity squashed now, or what?  Anyway, take a look at all that delicious liquid that is created when this cooks.  Yum.

Oh, and this is how weird it will look before you cook it.

Once it's done, shred away!

If you have a gas stove, getting tortillas nice and toasty over the open flame is a must.  So perfectly crisped and soft all at the same time.

The first night we had this, we put it in the toasted tortillas with cheese, lettuce, avocado, tomatoes, creamy chipotle sauce and hot sauce.  With the leftovers we made salads and added some black beans.  You could also serve this in burritos, quesadillas or tostadas.

We also had sides of rice and delicious refried black beans.  This rice is fun to pair with Mexican dishes because it reminds me of the authentic kind in restaurants with corn, carrots and peas.


2.5 lbs fresh boneless, skinless chicken breasts or tenders (you could also use frozen)
1 1/2 packets taco seasoning
1 1/2 packets ranch seasoning

Place chicken in crockpot.  Sprinkle both seasonings over the top.   Cover and cook on low 6 hours.  That was the perfect amount of time for fresh, large chicken breasts.  If using frozen chicken, cook for 6-8 hours.  Tenders cook quicker than breasts, adjust cook time accordingly.  Shred chicken with two forks.  Cover and cook for another 15 minutes, to let the chicken soak up all the juices.

Simple perfection.  Mmmmmm.

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