- 6 boneless, skinless chicken breasts
- A chopped onion (optional)
- A chopped green pepper (optional)
- 1 packet taco seasoning
- 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
- Flour tortillas, corn tortillas, or taco shells
Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.
Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.
- Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
- Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
- Add this chicken to beans and, rice and use it for burritos.
- If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
- Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos