Y'all! I have asked myself many times in the last couple of days, "Why in the world have I not shared this recipe?!". This meal has become such a staple in our weekly menu. We LOVE these chicken tacos! And the best thing, you cook them in the crock pot. I originally saw this recipe being tossed around pinterest, but it wasn't until I saw my sweet friend, Brittany at This Sassy Salmon (follow her! She has the cutest twins, ever!) blog about this awesome recipe, that I tried it. Now, I did make a few changes, but that is what I think is so great about this recipe. You can adapt it to fit your family's taste. Grab some chicken and get cooking. And most of all, enjoy!
Crock pot Chicken Tacos
- 3 Frozen Chicken Breast (or thawed, just adjust time)
- 1 can whole kernel corn, drained
- 1 can black beans, rinsed and drained
- 1 can chicken broth
- 1 can rotel
- 1 package taco seasoning
- 1 package ranch dressing mix
- Toppings you enjoy
Place all ingredients in the crock pot, chicken being on the bottom. Cook on low for 4-5 hours, or until chicken is finished.
Once chicken has cooked, remove chicken breast and shred the chicken. If you have a kitchen aid mixer, or a large mixer with a paddle attachment, throw the chicken in the mixer and it will shred it for you! If not, two forks work great.
Place shredded chicken back in the crock pot for 30 minutes.
Dress your tacos and enjoy! I enjoy sour cream, cheese and avocado on mine. Mr. J loves sour cream, cheese, lettuce and corn salsa on his. Get creative!
Mr. J and I love these with crunchy taco shells, but we are sure they would be good with tortillas as well. Also, we always tend to have left overs and on the second night we have been known to skip the taco shells and eat over rice. It is just as good!
Happy Eats!
