Thursday, August 20, 2015

Crockpot Chicken Soft Tacos

This recipe is so easy you won't believe it.  You just throw a few ingredients in the crockpot and in three hours you've got supper.


2 boneless, skinless chicken breasts
1 (14.5 oz) can diced tomatoes
1 package fajita seasoning mix
your favorite taco fillings

Place chicken breasts in the crockpot.


I have picky eaters who don't like chunks of tomatoes, so I zip the diced tomatoes in the blender to puree them.  This makes for a smooth sauce, but, if you like chunks of tomato, you can skip that step.

Next, mix the tomatoes with the fajita seasoning in a large measuring cup.  Add enough water to bring it up to 2 cups of liquid total, like this:

Pour the tomato mixture over the chicken breasts.

Cover and cook on High for 3 hours.

Remove the chicken to a plate.

Shred with two forks.

You get a lot out of two chicken breasts!

Return the shredded chicken to the sauce in the crockpot and stir GENTLY.  You don't want to break up the meat too much.  

Serve the chicken on warm corn or flour tortillas with whatever fillings you like.

This is delicious!  The chicken comes out tender and seasoned just right.  You can substitute taco seasoning for the fajita seasoning if that's what you have on hand.  This chicken also makes great nachos!  Just heat some tortilla chips in a 375 degree oven until warm and toasty (I like to use a cast iron skillet for this).  Then pile the chicken on and top with your favorite nacho toppings.

See, I told you this recipe was super easy.  Taco night will never be the same!

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