Crock Pot Chicken Taco’s are a favorite meal. How can they not be they are so easy to make and they taste amazing. That’s What’s in the Crock.
Crock Pot Chicken Tacos
- 16 ounces Chicken Broth
- 1 Envelope Taco Seasoning
- 3 Pieces Boneless, Skinless Chicken Breasts
- 1 Can Mexican Diced Tomatoes
- 1 Can Black Beans
- 1 Can Corn
Spray the crock pot with non stick spray and add the diced tomatoes to the bottom then, add the chicken breasts, mix the spice packet with the chicken broth and pour over the chicken breast.
Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
The last 30 minutes of cooking, I add a can of drained and rinsed black beans and a can of rinsed and drained corn to jazz up the tacos. When done, the chicken should shred easy. Just use a fork to separate. You may need to drain some of the broth. I used a ladle and scooped out all the good stuff.
For tacos, serve the chicken with soft flour or corn tortillas, lettuce, shredded cheese, sour cream or guacamole. Make it to your own liking.
Here I made a nacho bowl, I had fun eating this one.
Making a soft taco or a rolled burritos.
Do I dare to eat it all, ah yep.
Question of the Day: What’s you favorite nacho topping.
Check Ya Later.