I finally broke down and bought a slow cooker last month. After my first attempted (and miserably failed) stroganoff recipe, I’ve started to get the hang of throwing something in and leaving it alone to cook in peace.
If you haven’t noticed I’ve been on a Mexican food kick for a couple days. I decided to make some pulled chicken tacos for dinner to go with the salsa and guacamole I made! I’ve made shredded chicken in the slow cooker before for nachos and BBQ sandwiches, so this was really easy.
Ingredients:
1 packet of taco seasoning
4 boneless, skinless chicken breasts
1 cup chicken stock
Jalapeno slices
Flour tortillas
Sharp cheddar cheese, salsa and guacamole for fun!
Preparation
- Put all 4 chicken breasts in the bottom of your slow cooker and cover with taco seasoning pack and sliced jalapenos. Add chicken stock to just cover half of the breasts (you do not want them to be submerged). Let the chicken cook for 3.5 hours.
- Remove the chicken and place onto a plate for shredding, you can use 2 forks and the chicken will come apart easily. Wrap chicken in in aluminum foil and set aside.
- Coat the bottom of a non-stick pan with a very thin layer of Grapseeed oil over medium-high heat. Brown tortilla on both sides (about 30 seconds each side), checking frequently to avoid burning.
- Assemble your tacos with cheese, jalapenos, salsa or guacamole and enjoy!
I made 3 different kinds to try. The one with the salsa was my favorite!
