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Crockpot Chicken Tacos Recipe

Crockpot Chicken Tacos
Source: jessican wood

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Ingredients

  • 2 lb chicken breasts
  • 24 oz jarred salsa
  • 1 packet taco seasoning
  • 16 corn tortillas (or tortillas of choice)
  • 2 avocados
  • 2 limes
  • 2 garlic cloves
  • salt
  • pepper
  • 1 bunch cilantro, divided
  • 1-2 tbsp water
  • 3 roma tomatoes, diced
  • ½ onion, diced
  • 2 tbsp chopped cilantro
PREP TIME
25m
COOK TIME
6h
TOTAL TIME
6h25m
YIELD
4 servings

Instructions

  1. MAKE THE CHICKEN: Place chicken breasts in bottom of crockpot and top with a packet of taco seasoning and the jar of salsa. Cook on low 5-6 hours until chicken will shred. Remove chicken from crockpot and shred with two forks. Return shredded chicken to crockpot and stir into sauce and keep on warm until ready to serve.
  2. MAKE THE AVOCADO AND LIME SAUCE: Scoop the flesh from the avocados and add to the bowl of a food processor with juice of 2 limes, 2 peeled garlic cloves, a generous pinch of salt and pepper, and a handful of cilantro leaves (stems and all). Reserve about 2 tablespoons of cilantro leaves for pico. Process ingredients until avocado and lime sauce is smooth in consistency. Stir a few times and pulse again to ensure everything is combined. With food processor running, add water a tablespoon at a time until you reach desired consistency.
  3. MAKE THE PICO DE GALLO: In a small bowl combine diced roma tomatoes, diced onion, and minced cilantro. Stir and set aside.
  4. ASSEMBLE: For the best results, you'll want to use two corn tortillas for each taco. Layer the corn tortillas, top with shredded chicken, then add avocado and lime sauce and the pico.
  5. FREEZE: Leftover chicken will freeze wonderfully in a freezer container. Serve with tacos, enchiladas, nachos, etc.
  6. Enjoy!

Dinner

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A recipe from jessican wood

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