A few girls from work and I started a book club, and I volunteered to host the first meeting. Since I love Mexican food, I decided to have a nacho bar. In the interest of keeping things easy, I decided to cook the meat for the nacho bar in the crock pot.
Incidentally, remember my post about pulled pork and how I love it on nachos? And do you remember how I said I always make extra because it’s good leftover (and freezes well too!)? You see where I’m going with this, don’t you?
Anyway, the taco bar turned out great – I made this chicken, a white queso cheese sauce, guacamole, and we had various other salsas and toppings. This is a great recipe and only needs three ingredients! It’s perfect for a weeknight meal where you know you’ll be short on time in the evening. Just buy whatever taco toppings you want, and your dinner will be ready for you when you get home with very little effort!
Crock Pot Taco Chicken
- 4-6 boneless skinless chicken breasts
- 1 packet taco seasoning (I used low sodium)
- 1 16 oz. jar of salsa
Stir together salsa and taco seasoning. Put chicken in crock pot and pour in the salsa mixture. Stir to cover all of the chicken with sauce. Cook on low for 6-8 hours or high for 4-6 hours. Shred with a fork and serve with your favorite taco toppings.
Leftovers freeze well and can be used for various other things. I used mine in some skinny chicken enchiladas, but you could also make tortilla soup, Mexican chicken pasta, etc.