Crock-Pot Chicken Tacos
Try this Crock-Pot Chicken Tacos recipe. It's a simple and delicious way to make tacos.
Try this Crock-Pot Chicken Tacos recipe. It's a simple and delicious way to make tacos.
- 6 chicken breasts
- 1 can of chicken broth
- 1 package of corn tortillas - we are going to cook these they turn out so much better this way!
- 1 package of 1 oz taco seasoning packet
- 1 package of 1 oz ranch seasoning packet
- 1 can of chicken or turkey gravy
- 1/2 can water (when i say can i am talking about the gravy fill it halfway with water)
- vegetable oil to cook tacos
- sour cream and cheese (optional - for tacos)
- any toppings you want in your tacos (lettuce tomato) we like them plain jane around here!
- Carbohydrate 0 g
- Cholesterol 4140 mg
- Fat 831.312 g
- Fiber 0 g
- Protein 1026.72 g
- Saturated Fat 237.912 g
- Serving Size 1 1 recipe (5520g)
- Sodium 3864 mg
- Sugar 0 g
- Trans Fat 70.6560000000001 g
- Calories 11868 calories
Step-by-step
- Add Taco seasoning, Ranch seasoning, chicken broth, water and gravy to crock pot and whisk together.
- Place chicken in crock pot.
- Cook on medium-high for 3 hours.
- Shred Chicken with forks and place shredded chicken back in the crock-pot.
- Let the chicken soak up the yummy juice in crock-pot for about 45 minutes.
- Cooking the Taco shells: Fill a shallow pan with Vegetable oil and let heat up.
- Place corn tortillas in the pan and as soon as they start bubbling up, fold in half with tongs.
- Cook for about 30 - 40 seconds until crispy (not too crispy) and lay on a plate with napkins to absorb oil.
- You can add sour cream, cheese, lettuce, tomatoes, ranch and more to your tacos...I personally like them with sour cream and hubby liked them with BBQ sauce!
- Enjoy!
My Simple Crock-Pot Chicken Taco Tuesday
Taco Tuesday just got a whole lot easier! For years, I’ve been searching for the perfect weeknight dinner that’s both delicious and doesn’t leave me stuck in the kitchen for hours. Enter: my Crock-Pot Chicken Tacos. This recipe is my go-to when I need a quick, satisfying, and flavorful meal that the whole family will devour. It's perfect for busy weeknights when time is of the essence, and it’s surprisingly adaptable to whatever toppings you and your family enjoy.
I'm a working mom, and let's be honest, juggling work, kids, and a social life leaves little time for elaborate cooking. This recipe changed my weeknight dinners forever. I’m not a chef by any means; in fact, my culinary skills are probably best described as "enthusiastically average." But even I can master this recipe, and so can you. The beauty of this dish lies in its simplicity. The slow cooker does most of the work, leaving you free to focus on other things – like homework help, catching up with friends, or simply relaxing with a glass of wine after a long day.
The best part? The leftovers are amazing! I often make a double batch so I have delicious, ready-to-go lunches for the week. The shredded chicken is incredibly versatile. Use it in salads, quesadillas, or even just as a quick snack. The possibilities are endless. Speaking of possibilities, feel free to experiment with different toppings. While I love a classic sour cream and cheese combination, my kids are partial to a bit of salsa and guacamole. My husband? He’s all about that BBQ sauce. This recipe is a blank canvas for your culinary creativity. Don’t be afraid to add your own personal touch.
Beyond the Basics: Tips and Tricks for Taco Perfection
To achieve perfectly crispy tacos, ensure your tortillas are fresh. Stale tortillas are more likely to break during cooking. Don’t overcrowd the pan when frying the tortillas; this prevents even cooking and can result in soggy tacos. A little patience goes a long way. Using tongs allows you to quickly and easily flip the tortillas ensuring they brown evenly.
The chicken broth, gravy, and water combination adds incredible flavor to the chicken. Don't be afraid to experiment with different types of gravy for a unique twist. For example, using a mushroom gravy adds an earthy flavor that pairs well with certain toppings.
If you don't have time to fry the tortillas, you can certainly use store-bought hard or soft taco shells. However, I've found that frying them yourself results in a much crispier and more satisfying taco experience.
Beyond the Taco: Reusing the Crock-Pot Magic
The shredded chicken from this recipe is a culinary chameleon. Once you’ve enjoyed your tacos, don’t let that delicious chicken go to waste! It’s incredibly versatile and can be transformed into a variety of other dishes. Think about:
- Chicken Salad Sandwiches: Mix the shredded chicken with mayonnaise, celery, onion, and your favorite seasonings. Serve on crusty bread or croissants.
- Chicken Quesadillas: Layer the chicken with cheese and your preferred fillings between tortillas and grill until golden brown and melty.
- Chicken Enchiladas: Wrap the chicken in tortillas, top with enchilada sauce and cheese, and bake until bubbly and delicious.
- Chicken Burrito Bowls: Serve the chicken over rice or quinoa, add your favorite toppings like black beans, corn, salsa, and avocado.
- Taco Salad: Use the shredded chicken as the protein in a crunchy taco salad. Add all your favorite taco toppings and your favorite salad greens.
The possibilities are truly endless, so don't hesitate to get creative and experiment with different flavors and combinations. This recipe isn’t just a simple dinner; it’s a jumping-off point for culinary creativity in your own kitchen!
So, next time you're looking for a quick, easy, and delicious weeknight dinner, give my Crock-Pot Chicken Tacos a try. You might just find your new go-to family favorite.
