Last night my older daughter had me over for supper. When she was in college, she often went to Taco Tuesdays at the local bar and grill in her college town. It was Tuesday yesterday and we had tacos so we definitely had some good Taco Tuesday at her house. I'm betting hers beat the socks off what she used to eat in college!
Rebecca got a new crockpot for Christmas from her grandma and had a new recipe to try in it. She made Crockpot Chicken Tacos. It turned out wonderful! What a treat! Sometimes grownup children are good for something, like having you over for supper after work AND doing all the dishes! Got to love that!
We both agreed that we will make this recipe a lot. In fact, we both liked it just as good (if not better) than ground beef tacos. It was super easy to throw together! In fact, it doesn't get much easier than this recipe! The chicken was juicy and just perfect!
Here's how she made Crockpot Chicken Tacos AT HOME MY WAY:
Crockpot Chicken Tacos
- 4 boneless, skinless breast (frozen or thawed) chicken pieces. (If you use more pieces, use more salsa.)
- 1/2 jar salsa (the short jars you get in the chip aisle) (we liked medium heat for this dish)
- 1/4 cup water
- 1 packet taco seasoning
- 4 ounces cream cheese (nonfat is fine)
- Tortillas (crunchy or soft) and taco toppings of your choice
Place chicken pieces in the crockpot. Pour salsa OVER the chicken (so that it soaks into the chicken while cooking). Sprinkle on the taco seasoning.
Cook on low 8-10 hours.
After 8-10 hours, shred the chicken with some forks, pulling and breaking the meat apart (do NOT drain off any juice - it will keep the shredded meat juicy). Cube the cream cheese over the chicken and replace the lid. Continue to cook another 15-30 minutes in the crockpot until you can blend the cream cheese and any juice into the chicken.
Serve on taco shells or tortillas with your favorite taco toppings (we used salsa, grated cheese, lettuce, tomato, sour cream) and sides.