We registered for a pretty sweet crockpot when we got married, and someone got it for us and I have to say I love it! It’s so fun finding new things to make in, because you pretty just dump in your ingredients and forget about it for the whole day. This recipe is a creation of my own (although I know there are many variations out there)-so I hope you guys enjoy it!
Crockpot Taco Chicken
Makes roughly 6 servings
- 1 to 2 Chicken Breast (in all my recipes using chicken, I almost always use boneless, skinless chicken breast, but you can use whatever you prefer)
- 1 Packet El Paso Hot & Spicey Taco Seasoning
- 2 to 3 Spoon fulls (like a regular eating spoon) of Chopped Green Chiles, which you can buy at your grocery store all ready prepped in a jar-becareful though, these babies can get hot!
- 1 to 1 1/2 Cups Water (depending on how big your chicken breast are)
- Clean your chicken breast if needed, removing any fat or anything.
- In your crockpot, stir together the taco seasoning, green chiles, and water until blended together (no lumpies from the seasoning!).
- Add in your chicken. Set your crockpot to low and leave it for 6-8 hours.
- Check the done-ness of your chicken by seeing if it will pull apart with two forks.
- Remove chicken to a cutting board or a large plate and using two forks to shred it up.
- Return shredded meat to crockpot and stir around to throughly mix with the taco mix juices.
- Using your favorite taco making ingredients and shells, fix up your tacos! I would use either tongs or a slotted spoon to serve the meat up, since it will be pretty juicey.
Again, no picture on this one-I need to plan better (or take photos while I’m actually making the food). Also note, this recipe’s spiceyness can be adjusted simply by adding or using less green chiles or using a different taco seasoning blend.