Tuesday, April 29, 2014

Crock Pot Chicken Tacos

OK y'all, next week is Cinco de Mayo. And this year it falls on a Monday. A Monday... Uggg!! Well, what does that mean? It means we don't let the "Monday Blues" get the best of us!! We rally!! So, in my opinion... we have two options.
Option 1: You can sit back and celebrate on Sunday afternoon with a large back porch fiesta and make this awesome taco recipe to impress all your friends. Margaritas and Modelo required!! Live it up, but remember work starts very early on Monday morning!!
Option 2: You throw all these ingredients in your crock pot Monday morning and have tasty tacos waiting on you and your friends when you get home from work. This will assure that you have adequate time to mix large batches of margaritas before the party starts. (Those Coronas should be chilling in the fridge before work too!!)

It is not too late to send out those E-vites!! A little planning goes a long way. Due to this gentle reminder, you now have no excuses for missing out on this holiday!!  And don't forget, once you have impressed all your friends with this easy recipe and an awesome party, toast the host/hostess. Yes, I know that is YOU!! That is the point!!!


Crock Pot Chicken Tacos

This recipe makes enough taco filling for a crowd and can easily be doubled for even bigger parties. When I made it, it made so much that I ended up freezing some and eating it the next week.  That makes this recipe great for individuals like myself who like to cook on the weekend and have freezer meals for weekday meals after a long day at work.

6 boneless chicken breasts
1 jar salsa of your choice (I used Earth Fare brand medium salsa.)
1 package dry taco seasoning (I used Bearitos from Earth Fare.)
1- 4oz. can of chilis or jalapenos (I used Casa Fiesta from Earth Fare.)
1 large onion, chopped
2 Tbsp. lime juice

Flour tortillas
Toppings of your choice: Avocado, tomato, onion, lettuce, shredded cheese, guacamole, salsa, fresh lime, hot peppers, etc.

Place the first six ingredients in your crock pot and stir. Cook in on low for 7-8 hours or high for 4-5 hours. After cooking, the chicken should shred very easily with a fork. Stir to recombine juices and serve. Allow guests to make tacos to their liking!

1 comment:

sanam arzoo said...

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