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Tuesday, November 13, 2012

Slow Cooker Shredded Chicken Tacos


This is my favorite slow cooker recipe.  It is the absolute best way to make shredded chicken for absolutely any Mexican dish - chicken tacos, chicken quesadillas, chicken burritos.  You can use this to top a salad, simply put it over rice, or even stuff peppers.  It is extremely versatile.  Most importantly, it is extremely delicious and extremely easy.  Throw the ingredients into a slow cooker at night, turn it on in the morning before you go out, and come home to dinner ready and waiting.  You can use any kind of bean that you want (or omit them entirely) and you can add frozen corn (I omitted it from the recipe because we don't care for it.)  It's rare for me to find a slow cooker recipe that I like.  This dish is an integral part of my cooking repertoire.  I hope you like it as much as I do.   I could not stop eating these tacos.

Slow Cooker Shredded Chicken Tacos
from Budget Bytes

1.5 lbs chicken breasts
1 jar of salsa
1 15 oz. can black beans
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne
1/4 tsp kosher salt

Fixins' for the tacos:
Taco shells
cheese
guacamole
hot sauce
cilantro

Throw all the ingredients in a slow cooker and combine.  Cover and cook on low for 8 hours.  Shred the chicken with a fork and mix until everything is thoroughly combined.  Serve with all the taco fixins'.  Alternatively, you could make some rice and either wrap everything in a tortilla as a burrito, or serve in a bowl for a lower calorie version.  Enjoy!


HyperSmash

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