I am such a fan of making tacos in the slow cooker. Seriously, nothing can be simpler for supper! Plus, a taco bar just seems to satisfy everyone in my family. So, cook up your chicken all day, then shred it and add it back to your slow cooker along with some yummy ingredients, cook a bit more and then top with your favorite garnishes. #givemealltheguacamole
This recipe serves four.
1 pound of boneless, skinless chicken breast
enough water to cover
1 (15 oz) can of chili beans (do not drain)
1 (10 oz) can of Rotel tomatoes (do not drain)
1 cup of salsa or taco sauce
8 corn tortillas (or you could use flour)
Guacamole to garnish
Shredded cheddar to garnish (I used a sharp white cheddar)
Chopped green onions to garnish
In your slow cooker, place your chicken breasts and enough water to cover the chicken. Cover and cook 6 to 8 hours on low or 3 to 4 hours on high. (You’re just poaching the chicken.) About 45 minutes before you’re ready to eat, remove the chicken from the slow cooker and empty it of all the water. Place the chicken back inside the slow cooker and shred it right up with two forks (it will be so tender and easy to shred!). Next, stir in your chili beans, Rotel and salsa. Cover and cook 30 to 45 minutes on high.
When you’re ready to eat, I like to serve my chicken mixture over two corn tortillas stacked together (or one flour tortilla) and garnished with guacamole, shredded cheddar and chopped green onions.
That’s it! Dinner is done!!