Crock Pot Chicken Tacos- So Easy They Almost Make Themselves.

Stuck in a dinner rut? Try making up several pounds of chicken at one time and dividing it up into several meals. I think one of the best things I did when our kids were all growing up was to plan out my meals in advance.

I know that sounds like a huge task, but really cooking once and having several meals half way prepped is a huge time, and energy saver, and it helps you budget better since you can find chicken on sale and buy several meals worth at one time.

Shredded Chicken Tacos

INGREDIENTS

• 2 tbsp Oil
• 1 tbsp Finely chopped onion
• 1 pound Boneless chicken breasts
• 4 tbsp Taco seasoning.
• 1 clove crushed garlic
• Salt and pepper to taste optional
• ½ cup Water or chicken broth
• 8-10 Hard tacos ( or tortillas for burrito option.)
• Toppings of your choice such as lettuce, tomatoes, onions, sour cream, salsa, avocado, e.t.c.

INSTRUCTIONS

1. Heat oil in a non stick pan over medium heat.
2. Add onions and chicken and cook until chicken is no longer pink and onion is golden brown.
3. Stir in taco seasoning, salt, pepper and water or chicken broth. Mix thoroughly.
4. Cover and cook for about 15 minutes.
5. Remove the cover and cook until water is reduced and chicken is cooked through, making sure to stir every few minutes.
6. Turn off the heat and use two forks to shred the chicken.
7. Fill your taco shells with shredded chicken and your choice of toppings and enjoy!

 Slow cooker version ~ dump all the ingredients in the slow cooker. Cover lid and cook on high for 2 hours.

This easy Mexican shredded chicken recipe can be used BEYOND tacos. Use them in other Mexican recipes like enchiladas, burritos, quesadillas, sliders OR serve them with Mexican rice or cilantro lime rice.

Quick Tip: Add some salsa into chicken while it is cooking to give it an extra kick. Make sure to reduce water or broth.

Recipe and photo courtesy of Abeer at Cake Whiz.