Monday, August 26, 2013

Crockpot Chicken Tacos

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My husband and I usually make tacos with ground beef. He’s been trying to eat healthier, though, so he can lose a few pounds before we take our vacation to Orlando this fall. So, I’ve been trying to cook healthier! I saw this recipe for Cool Ranch Crockpot Chicken on Family Fresh Meals and thought it looked super easy. I decided to jazz it up a bit with a can of Ro-tel and a can of black beans. It turned out soooo good! I never imagined chicken tacos would be so yummy. We both loved them!

DSC00083 Mix  everything except chicken in the slow cooker. Add the chicken.

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Cook on low for 3-5 hours.

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Shred the chicken. Then, cook 30 more minutes.

DSC00090 DSC00091Use a slotted spoon to fill your shells.

DSC00092   We like to top ours with lettuce, tomato, shredded cheese, black olives, and sour cream.

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The chicken is so juicy. It softens up the shell just a bit.

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So yummy!

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Crockpot Chicken Tacos

Recipe adapted from Family Fresh Meals

Ingredients

  • 4 chicken breast (about 1 1/2 lbs)
  • 1 packet taco seasoning
  • 1 packet ranch seasoning
  • 14 oz chicken broth
  • 10 oz can Ro-tel
  • 15 oz can black beans

Directions

Mix taco seasoning, ranch seasoning, chicken broth, Ro-tel, and black beans in slow cooker. Place chicken in slow cooker. Set on low and cook for 3-5 hours.

Remove chicken from slow cooker and shred with two forks. Replace in slow cooker and cook for 30 more minutes.

Serve in taco shells with your favorite toppings.

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