May 19, 2014
Slow Cooker Chicken Tacos with Salsa and Leftover Vegetables
Slow cooker tacos with salsa is no new recipe I realize. But even knowing about the concept for years I had yet to give them a try until just recently. I now make it almost every week. We love tacos. We love chicken. It is such an easy meal that doesn't grow old in our house. So to be able to make this simple dish even easier? It is changing my weekly meal planning life.
In case you are like me and needed directions to this simple dish, you put some chicken in the crockpot with a jar of salsa. We are just eating for two, so this is about half a jar. After I started making this weekly, I started buying the jumbo size of salsa and dividing it up into canning jars. That way they are the perfect size and I can store a few extra jars in the freezer which also keeps the salsa from going bad.
I like to toss in any vegetables we have around like bell peppers, onion, and corn. I also add a tablespoon of taco seasoning. I don't always plan ahead, so I usually just put in frozen chicken breasts. This makes for the pot to be a bit watery so I don't put in a ton of salsa and find the taco seasoning helps flavor up the extra liquid. If you don't want the extra liquid, you can always drain the chicken before serving.
I could just eat it out of a bowl if I was feeling extra lazy that day.
With the frozen chicken, I set the slow cooker on high and would say I need about 2-3 hours for 2-3 chicken breasts. It doesn't take too long so if I forget to put it in until the afternoon I am pretty safe. But if I plan ahead I put it in the morning, cook on low and then turn it to warm whenever I see that it is done.
Slow Cooker Chicken Tacos
2-3 chicken breasts
Half a jar of salsa (or about 2 cups)
1 tablespoon taco seasoning
Any vegetables you have around
Optional extra spices (like garlic, cumin, cilantro, etc)
Put all ingredients into slow cooker and cook on high for 2-3 hours. Serve in tortillas with lettuce and a heaping scoop of guacamole!