Tantalizing Tuesday – Crockpot Chicken Tacos
This recipe is courtesy of my son-in-law Chris and Daughter Allison who got it from their friend Molly! There could not be an easier more scrumptious recipe. Especially because you throw it in the crock pot in the morning with minimal prep and let it cook all day. One thing to mention… when we made this over the weekend we used a package of microwavable Spanish Rice. Big mistake. It did not have enough flavor to add to the dish. Take the time to make proper rice. Zatarian’s has wonderful flavor and the additional flavor is well worth it.
- 1 packet Taco Seasoning
- Large Jar of Salsa
- 3-6 Boneless Skinless Chicken Breasts
- Spanish Rice
- Taco Cheese
- Flour Tortilla Shells
Throw taco seasoning and salsa in crock pot. Stir together. Add whole chicken breasts. Stir around so chicken is covered in salsa. Cover and cook on low for 8 hours. Chicken will be so soft it shreds. This is what you want. Just before Chicken is done cook Spanish rice. Heat Tortilla shells.
To serve place a line of rice down the middle of a Tortilla shell. Add some chicken/salsa. Cover with cheese. Roll up and enjoy. Beware it’s juicy!