Tuesday, September 23, 2014

Crockpot Chicken Tacos {For Breakfast, Lunch AND Dinner!?!}

Well, here we are...School has started, football season is in full swing, and I am happily back together with "Old Faithful", my crock pot.  If there is one thing I love more than an easy, inexpensive set-it-and-forget-it dinner, it is one that can be used to feed my growing family any time of day. This recipe is one of those rare treasures. Not only can I start it in the morning and finish it up in about 15 minutes at dinner time, it is a favorite with everyone in this household. And let me tell you, that is music to this Momma's ears.

I serve this dish at least once a week, and I always put the leftovers to good use.  I intentionally make a little extra each time to throw on top of my eggs in the morning with a little salsa and sour cream or whip up a quick batch of nachos for lunch the next day. I have also used this recipe to make yummy nachos for game day.

Crockpot Shredded Chicken Tacos:


2-4 Boneless, skinless chicken breasts (I use 3 and it there is plenty to feed my brood and then some)
1-15 oz. Jar of salsa (any kind)
1 Packet Taco Seasoning

Combine all ingredients and cook in crock pot on low for 6-8 hours or high for 4-6 hours. That's it! The chicken shreds easily with a fork and I don't even thaw my chicken breasts before hand. 

I serve ours with warmed tortillas, sour cream, guacamole, shredded cheddar cheese, Mexican flavored rice and pinto or black beans, but there really is no limit to what you can do with these. Top as desired and enjoy!

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