RECIPE AND PHOTOS SUBMITTED BY Johnnie Mae Smith
Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people
1 1oz Envelope Taco Seasoning*
6 Boneless, Skinless Chicken Breasts, thawed
1 16oz jar Salsa*
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
-
Johnnie Mae Smith– I did mine with diced tomatoes because I didn’t have salsa and I am sure I probably will use the tomatoes again. Very easy and good. I only did about 1/2 this recipe.
If you enjoyed this article, please consider sharing it!
