FOR TACO TUESDAY...EASY CROCKPOT CHICKEN TACOS...DUMP 1 ENVELOPE OF TACO SEASONING, 6 BONELESS, SKINLESS CHICKEN BREASTS & A JAR OF SALSA IN THE CROCKPOT, STIR AND COOK ON HIGH(4-6 HRS.) OR LOW(6-8 HRS.) SHOULD BE ABLE TO SHRED WITH A FORK. PLACE MEAT MIXTURE IN TORTILLAS AND TOP WITH YOUR FAVORITE TOPPINGS!
Crockpot Chicken Tacos Recipe from Tasty Kitchen 1 envelope Taco Seasoning 6 pieces Boneless, Skinless Chicken Breasts 1 jar Salsa (16 oz) Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
Crockpot Chicken Taco Bowls-chkn, salsa, 1 can black beans, drained and rinsed 8 ounces frozen corn 1 TBSP chili powder 1/2 TBSP cumin 1/2 TBSP garlic, minced 1/2 tsp oregano (we left this out, but I'm sure it adds nice flavor) 1/4 tsp cayenne 1/4 tsp salt cilantro, for garnishing rice cheese for garnishing