Recipe #25 Crockpot Chicken Tacos With Baked Shells

I was looking on Pinterest and I saw the baked taco shells recipe (hmm, just happen to have a bunch of corn tortillas).  What else do I have?  Frozen chicken breasts, a can of diced tomatoes with jalapenos and the recipe for my own taco seasoning.  So... I ended up with this week's recipe.  The Chicken Taco recipe is from a site new to me:  wikiHow and the baked taco shells are from EatingWell magazine.  You can find the recipe for the taco seasoning on one of my older posts; it's easy and doesn't have that artificial taste.  I substitued my can of tomatoes for salsa because I didn't have enough salsa; I also didn't have green peppers.  This was a super easy dish and was really delicious; it also made great leftovers.  Happy Cooking!

INGREDIENTS:

2 boneless, skinless chicken breasts (rinsed in cold water)

Chopped onion (optional)

Chopped green pepper (optional)

1 packet taco seasoning

16 ounces salsa (that's 2 cups, if you're using a larger bottle)

Flour tortillas, corn tortillas, or taco shells

Toppings (optional): lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

DIRECTIONS:

Mix the seasoning with salsa and pour over chicken. You can add some more water if you think it needs more liquid, but the salsa and the chicken will produce ample liquid as it cooks.

 


Cover and cook on high for 4 to 6 hours, or low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.

Lift the chicken out and shred it with a fork.

Serve with soft flour or corn tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings. Try any combination of lettuce, sour cream, shredded cheese, and tomatoes.

Make Your Own Baked Taco Shells

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.