KA Chicken Tacos
| Prep Time: 2 min | Serves: 6 |
| Cooking Time: 300 min | Yield: 1 meat for about 12 tacos |
Really easy and yummy crockpot chicken tacos!
Ingredients
- 24 oz Frozen Chicken Breasts
- 1/2 cup Ro-tel
- 1/4 cup Olive Oil
- 1/4 cup Water
- 2 tsp Chicken Taco Spices & Seasonings 1 oz
Directions
Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn't taste nearly as good), and cover the bottom of the crockpot.
-Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.
-Take one container of fresh pico (I use H.E.B.'s hot variety, we like the kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.
-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir.
Simmer in crockpot for 4 to 6 hours on low. If you're home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.
We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.
Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn't taste nearly as good), and cover the bottom of the crockpot.
-Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.
-Take one container of fresh pico (I use H.E.B.'s hot variety, we like the kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.
-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir.
Simmer in crockpot for 4 to 6 hours on low. If you're home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.
We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.