Lately I seem to be queen of crock pot recipes.
I’m not sure what that says about our life right now, other than the obvious: too much demand for meat, and not enough hours in the evening to cook it.
This recipe continues to find itself on our food rotation because Big Fisch just keeps on requesting it.
And I, being the loving, selfless wife that I am, just want to make him happy.
Yeah, that’s a lie.
The truth is that I, too love this recipe and therefore choose it for myself.
Can we keep that between us?
To make this incredibly easy meal, you will need:
- 3 boneless, skinless chicken breasts
- 1 jar of your favorite salsa, standard size
- 1 packet of taco seasoning
- corn tortillas
- 2 Tbsp vegetable oil and/or butter
- Taco sauce
- Hot sauce
- sour cream
Rinse the chicken breasts and pat dry with a paper towel. Line crock pot with slow cooker liners if you have them (if not, you’re missing out!) and place chicken inside crock pot. Dump salsa over chicken, place the lid on the crock pot, and cook on low for 8 hours.
Yes, it is seriously that simple.
After 8 hours, shred the chicken breasts with two forks and mix in thoroughly with salsa. Then add half of the taco seasoning and stir. Taste meat mixture and add more taco seasoning if desired. I like to dump about 1/4 cup taco sauce in mine to add more heat.
To prepare the corn tortillas, heat up your skillet over medium-high heat. Once pan is hot, add a tablespoon of oil and/or butter and fry corn tortillas for about 30-45 seconds on each side. (I can usually fit at least 2 corn tortillas in my skillet at a time, but this will vary for you depending on the size you have. Adjust oil and butter accordingly). Repeat until you’ve fried your desired amount of tortillas.
Take your warm fried corn tortillas and top with chicken taco mixture. Garnish with your favorite toppings. I recommend avocado, hot sauce/taco sauce, cilantro, and a little shredded cheese and sour cream.
These little guys will be messy, but so worth it.