It just doesn't get any easier than this recipe. My family LOVES these chicken tacos. My husband claims these are as good - if not better - than Chipotle tacos...now THAT is a compliment!
This recipe is from Miserly Meals: Healthy, Tasty Recipes Under 75¢ per Serving by Jonni McCoy. This batch usually makes two meals for our family of two adults and two toddlers. The first night, we make chicken tacos with all the fixin's for the adults and chicken and cheese quesadillas for the little ones. The next night, we make chicken taco salads for the adults (and yes, quesadillas again for the kiddos). For the salads, we just mix together some salsa and sour cream and toss with romaine lettuce. Heat up the leftover chicken and put on top of the dressed lettuce along with some shredded cheese and crushed tortilla chips. Super yummy! Enjoy!
Chicken Taco Filling
1 c. low sodium chicken broth
1 packet low sodium taco seasoning (I use 3 T. of this yummy homemade taco seasoning mix)
1 lb. boneless, skinless chicken breast
Pour the chicken broth into the slow cooker. Dissolve the seasoning mix in the broth.
Place the chicken breast over the broth.
Cover and cook on low 6-8 hours (my slow cooker cooks things quickly so mine is done in 4-5 hours).
After chicken is cooked, shred and place back in slow cooker to absorb all of the juice. Use for tacos, nachos, or tostados.
For more slow cooker recipes, please visit Dining With Debbie.
I'm looking forward to seeing you back at Crock Pot Wednesday this week. Thanks for linking up last week and entering the giveaway.
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