Wednesday, October 24, 2012

Crockpot Chicken Tacos

Chef Notes: Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. You can easily put together a great tortilla soup with the leftovers from the chicken.

1 envelope taco seasoning or 4 Tbsp of Penzey's taco seasoning
2 lbs. boneless, skinless chicken breasts
16-ounce jar picante sauce or salsa (we use medium)

Mix together the taco seasoning and picante sauce in the crock pot (you do not need to add any water to the taco seasoning). Add the chicken and move around to get them coated a bit. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, remove chicken and shred easily with a fork. Return to crockpot and stir to combine with sauce.

12 servings

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