This weekend, I wrestled our crock pot out of storage and made the most delicious homemade shredded chicken tacos. Using a crock pot is quintessential “set it and forget it” cooking. In the morning, I spent 10 minutes prepping the ingredients and a few minutes later, we were out the door. When we returned home 7 hours later, dinner was ready. Over time, the onions and garlic dissolved, the salsa based sauce thickened, and the chicken became fall apart tender. We tucked the shredded chicken into warm corn tortillas and topped our tacos with purple cabbage, diced onions, fresh cilantro, thick slices of creamy avocado, and a squeeze of lime juice.
The how to…
Inspired by Peeled
2 large boneless, skinless chicken breasts
1/4 spanish onion, sliced
4 cloves garlic, peeled and smashed
1 12 oz jar prepared salsa (I used Trader Joe’s Salsa Autentica)
1 Tbsp soy sauce
1/4 cup water
2 Tbsp taco seasoning (I used Alton Brown’s Taco Potion #19 recipe)
salt and black pepper
- Get out the cock pot! Rinse chicken under cold water and pat dry with paper towels. Sprinkle breasts (both sides) liberally with salt and pepper and set aside. Add onions, garlic, salsa, soy sauce, water, & taco seasoning to crock pot, stir to combine. Place chicken breasts in crock pot. Cover and cook on low for 6-7 hours.
- Shred. Transfer breasts to a bowl. Using two forks, shed the cooked chicken. Top with sauce from slow cooker (If sauce is too thick or if it is stuck to the sides of the cooker, add a little water to loosen it up).
- Serve. Pile chicken into warm tortillas and top with desired toppings such as shredded purple cabbage, diced onions, avocado, cilantro, and a squeeze of lime.
*Get creative with your salsa type!!