family favorite: chicken tacos [crock pot style]

I am not a huge crock pot cooker.  Maybe I just haven't found the right recipes.  This one for chicken tacos did catch my eye.  It is super easy and perfect for when you need to get dinner on the table quickly after a long day at school/work.

All you need is...



6 boneless, skinless chicken breasts, 1 envelope taco seasoning & a 16 oz. jar of salsa

All you do is...



Dump everything into a crock pot and stir it a little to blend everything together.  Then you cook it on high for 4-6 hours or on low for 6-8 hours.  [I cooked mine on low all day while we were at school.]

When you get home, you chicken will look like this..



...and your house will smell delicious & delightful!

I just shred the chicken with a fork...



...and it is ready to serve...



My kids are meat & cheese type of taco eaters.  You can add other ingredients like lettuce, sour cream, diced jalapenos, diced tomatoes, sliced avocado or guacamole to your taco shells.  Debbie had all the kids and families over one Sunday for these.  She set up a chicken taco bar with all the fixings.  This recipe would be perfect for a group!

Got any left over meat?  There is so much you can do with it...

• Chicken Nachos - just layer some chips on a baking sheet, top with chicken and some cheese.  Bake at 350° until the cheese is melted.  Top with things like lettuce, sour cream, diced jalapenos, tomatoes, sliced avocado or guacamole.  Dig in!
• Chicken Quesadillas - I use my griddle because I have a family of 5 and need a bunch ready at once.  I put some chicken and cheese in a flour tortilla and grill until browned.  You could do it in a skillet too.
• Chicken Tortilla Soup - put 1 cup of leftover chicken taco meat, 32 oz. chicken broth, 1 can of rotel, 1 can of corn, 2 T. chopped cilantro and 1 T. lime juice  in a pot.  Simmer for at least 30 minutes.  Garnish with shredded cheese, sour cream & tortilla strips or chips.
• Chicken Enchiladas - roll some chicken and some shredded cheese in a flour tortilla.  Place seams side down in a 9 x 13 baking dish.  Top with a can of enchilada sauces and some additional shredded cheese. Bake at 350° for 20-25 minutes or until hot and bubbly.