Looking to make restaurant quality shredded chicken tacos? Let your slow cooker do all the work and wow your family and friends at your next fiesta with this tasty recipe for slow cooker shredded chicken tacos!
During my pregnancy, all I craved was Mexican food. Specifically, shredded chicken tacos, during the end of my first trimester. I was frequenting our local Mexican restaurant daily. I've never eaten out more in life than while being pregnant.
In an effort to help my banking account out and satisfy my craving for shredded chicken tacos, I started experimenting in the kitchen. I was determined to get a restaurant quality shredded chicken recipe that I could cook as frequently as I wanted to in the slow cooker.
After about 4 attempts I think I've gotten the recipe to mimic as closely as I can to a restaurant style shredded chicken. I used two pounds of boneless skinless chicken breast, tomato sauce and taco seasoning! That's it.
Yes, only three ingredients to make a super moist and flavorful shredded chicken perfect for tacos, enchiladas, burritos, the sky is the limit. And if you don't have tomato sauce, enchilada sauce works beautifully too.
The slow cooker shredded chicken freezes well too! Every time I would make a batch, I would freeze the leftovers and thaw it out a few weeks later for a quick week night meal. The key to freezing the slow cooker shredded chicken is adding as much sauce as you can to the freezer bag, so when you're reheating the shredded chicken it is super saucy. If you don't freeze a lot of the sauce you can always add a cup of tomato sauce or enchilada sauce (or a can if you are using the canned variety).
So whether you're just craving shredded chicken tacos like I was, or throwing a fiesta and need to feed an army - this is a no-fail recipe that anyone can make.
Try topping them with some of David's taco sauce recipe too!
Slow Cooker Shredded Chicken Tacos Recipe
Ingredients
- 2 pounds boneless skinless chicken breast
- 1-1 1/2 cups tomato sauce, or enchilada sauce
- 1 packet taco seasoning
Directions
- Mix sauce and taco seasoning together in the slow cooker. Then place the chicken breast in the slow cooker.
- Using tongs, flip the chicken breast over so that it has been coated in the tomato sauce mixture. Then spoon on additional sauce on top.
- Cook on low for 8-10 hours.
- Once the chicken is done cooking, shred the chicken breast (it's easiest if you remove the chicken breast from the slow cooker to shred, but you can keep it in if you like—its all about preference).
- Mix the shredded chicken in the sauce. Serve it the way you like to eat it best whether that's in a shell, burrito, or on a salad!
Notes
- To freeze shredded chicken just pack it in a freezer bag with as much liquid as possible. Store 1-3 months in the freezer, to reheat thaw in refrigerator for 24 hours or reheat frozen on the stovetop until chicken is hot and bubbly.
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