We have tacos weekly in our home. It's one of the easiest meals because I let the meat cook in the crock pot all day, and then make a condiment bar for everyone to choose their favorite toppings. Using corn and flour tortillas, as well as hard and soft shells, it's such a fun dinner to make because everyone gets to help! What's more, I make such a large serving, there is more than enough for lunches and leftovers for the rest of the week.
My recipe today shows you how a lot of good prep-work goes a long way. This is what you'll need:
Crock Pot Chicken Tacos
Yields 8 3-taco servings
2 pounds of boneless, skinless chicken breasts, thawed
1 jar (8-12oz) sala (any kind you like, folks)
2 packages of taco seasoning
24 soft flour tortillas
24 soft corn tortillas
24 hard-shell corn tortillas
1. Put chicken, salsa, and taco seasoning into crock pot
2. Cook on low for 6-8 hours
3. Shred chicken when complete
For your fixings, use what you like! This is what I like putting out:
-Spanish rice
-Black beans
-Shredded lettuce
-Diced tomatoes
-Diced onions
-Sliced avocado
-Shredded cheese
-Sour cream
-Hot sauce
-Salsa
-Pico de Gallo
I've got all of this prepped this morning since placing the chicken, salsa, and taco seasoning in the crock pot took (maybe) two minutes. I've got them in storage containers ready for tonight. All I'll have to do is sit back, relax, and let dinner make itself.
Fast, easy, and, above all, interesting.
Happy eating!
~Summer
No comments:
Post a Comment