A couple weeks ago I saw this video from Tasty, accompanied by this recipe for slow-cooker shredded chicken tacos. Not only did it look good, it also looked even easier than regular taco night! I didn’t think that possible. I was inspired by this recipe, but here’s how I tweaked it.
- 3 chicken breasts
- 1 can diced tomatoes
- 1 giant or 2 medium bay leaves
- Salt and pepper, to taste
- 1 shallot, diced
- 3 tablespoons taco seasoning
- 1/2 cup to 1 cup chicken stock
- Toppings! I used:
- sour cream
What you do:
Pour the can of tomatoes (juice and all) in the crockpot. Add the diced shallot, taco seasoning, salt, pepper, and bay leaves. Stir. Add the chicken, pour in stock, and stir again, making sure the chicken is coated well and there’s enough liquids from everything that it’s mostly covered.
Put your crock-pot on high for 4 hours (or on low for 8). Remove bay leaves, then serve one of two ways:
Taco Style: Drain some liquid or use tongs to let liquids drip and serve on a tortilla with all the fixings. Add some tortilla chips for an added crunch. TIP: They will be juicy, so have napkins at the ready!
Enchilada Style: Drain the chicken but save the juicy sauce. Preheat the oven to 350 degrees. Fill larger tortillas with a bit of chicken and things like corn or beans. Wrap and place seam side down in a 9×13 pan. Pour the extra sauce from the slow cooker on top of the wrapped enchiladas and sprinkle a generous amount of shredded cheese on top. Bake for about 10 minutes, or until the cheese is melted. Serve with guacamole and sour cream!
I made the taco style the first night, but ate my leftovers with the last bit of sauce poured on top like an enchilada, and both were awesome! What’s your favorite way to do taco night?
For perfect guacamole, check out this post!