Slow Cooker Shredded Chicken Tacos

 

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Every week we have the opportunity to celebrate something really special.

It’s called Taco Tuesday.

I’m giving you this recipe on a Thursday which gives you plenty of time to buy the ingredients so don’t delay… homemade tacos are around the corner….

 

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Now get your butt in gear! 👏

 

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Ahhhh I love these crispy little gems of perfection.  I get heavy handed with the crema, but HEY!  That’s how I like my tacos!

That’s the beauty of a taco – you can make it however you want.

 

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Getting started!

Begin with either 3 large chicken breast, or 4 medium sized.  Trim away the fat and halve them.

 

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Like this.

 

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This picture isn’t necessary, I’m just swooning over my slow cooker 😍

 

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Oil the bottom of the slow cooker and add the chicken.

 

Next, cover the chicken in two tablespoons of taco seasoning.

 

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Make the taco seasoning from scratch!  You won’t regret it!  All you have to do is stir seasonings together in a bowl.  It’s not rocket science. 🙂  You can find my recipe here:

Homemade Taco Seasoning

If you want, you can use a paper sleeve of seasoning from the grocery store.

 

Once you douse the chicken in seasonings, cover it in one can of UNDRAINED petite diced tomatoes.

Now set your slow cooker on high and go fold the laundry.  Or have a glass of wine.

Both are priorities but which is #1?

 

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About an hour before dinnertime start making the salsa and crema so you can let the flavors meld in the refrigerator for a bit.

 

The salsa takes less than 5 minutes to make.  Dice the tomato and onion, rough chop the cilantro, squeeze the lime and add a dash of salt.  That’s it!  Cover and refrigerate.

 

Same thing goes for the crema.  Whisk together the sour cream and mayo, then add a dash of sugar, salt and squeeze of lime.  Cover and refrigerate until it’s time to eat.

 

Note:  My crema is something I made up to get a more flavorful and fluid consistency of cream on my tacos, instead of using sour cream.  This isn’t a copy-cat version of mexican crema you find at the grocery store but instead it’s something I whip up using every day pantry essentials.  It’s very tasty… 🙂

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Before your chicken timer goes off, begin making the taco and tostada shells.

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If you’re making tacos instead of tostadas, there’s a few methods for bending the shell.  I found this YouTube tutorial helpful:

Frying taco shells – YouTube

 

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When the time is up, use two forks to shred the chicken.

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Now put it all together and garnish with a lime wedge.

If you want some hot hot heat then add your favorite hot sauce.

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And to all you people pleasers… JUST REMEMBER!:

“You cannot make everybody happy, you are not a taco.” 😀

Slow Cooker Shredded Chicken Tacos

Chicken:

  • 1 tablespoon Oil
  • 3 large or 4 medium Chicken Breast, trimmed and halved
  • 1 can Petite Diced Tomatoes
  • 2 tablespoons Taco Seasoning such as Homemade or McCormick’s

3 hours before dinnertime, begin cooking the chicken in the slow cooker.

Salsa:

  • 1 medium diced Tomato
  • 1 small finely diced Onion
  • 1/2 Lime
  • 2 tablespoons chopped Cilantro
  • Dash of Salt

“Crema”:

  • 1/3 cup Sour Cream
  • 3 tablespoons Mayonnaise
  • 1/4 teaspoon Sugar
  • 1/8 teaspoon Salt
  • Squeeze of Lime
  • Splash of milk

Taco/Tostada Shell:

  • Corn Tortillas
  • Frying Oil such as Vegetable or Canola
  • Lime wedges for garnish

3 hours before dinnertime, begin cooking the chicken in the slow cooker. 

Coat the slow cooker with oil then add the chicken breast.  Cover the chicken with two tablespoons of homemade taco seasoning, or you can use a 1 oz. package of store bought.  Lastly, cover it with the can of un-drained tomatoes.  Cook on high for 2-3 hours.  Half way through the cook time lightly shred the chicken and at the end of the cook time, fully shred the chicken and mix it into the juices.  S&P to taste if needed.

An hour before dinner make the salsa and crema.  For the salsa mix together the diced tomato, onion,  juice of half a lime, cilantro and salt.  Cover and refrigerate.  For the crema whisk together the sour cream, mayonnaise, sugar, salt, squeeze of lime and splash of milk.  Cover and refrigerate.

Just before dinnertime make the taco/tostada shells.  Add frying oil to a large skillet over medium-high heat.  Fry the tortillas until lightly browned but still pliable.  Let the tostadas cool by laying flat on a paper towel lined plate. For tacos, fold them in the skillet while still cooking (see instructional video here).

To make:  Top a shell with chicken, salsa, crema and your favorite hot sauce such as Tapatio.  Enjoy! 🙂

Author: farmtotabletosoul

Thanks for joining me! Good company always shortens the journey so I'm glad you're here. My name is Tara Benson and I'm 33 years young. I'm an energetic wife and mother with a wild imagination and a bold sense of humor. Consider me 100% right brained. I love music, art, interior design, gardening, baking, cooking, creating and hobby farming. I'm married to the best husband, Jason. It's safe to say we're opposites in many ways, but get along GREAT. We have two very intelligent and loving children, Owen (10) and Belle (4). I come from a huge family with three brothers, one sister and about a thousand others in the extended version. I'm also a mother to a mixed herd of animals (13 and counting...). I work in the mortgage industry from my home office. In 2015, my husband and I bought a 13 acre farm on the eastern plains of Colorado. We decided to live out our dreams and make the best of our lives for ourselves and our children. We want to teach them that hard work and creativity will always payoff at the end of the day. So welcome! Stick around a while and make yourself at home. -Tara

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