“Crock potting” is so easy. You can leave your house, go to work, run your errands, come back a few hours later, and – tahdah – dinner is ready!
This is my favorite go-to recipe for any occasion. My friend Taylor, who I lived with in California, got me hooked on this crock pot chicken taco recipe. Not only are these delicious, but they are also super easy to make.
- 4-5 Boneless Skinless Chicken Breasts
- 1 Package of McCormick’s Chicken Taco Seasoning
- 1 16 oz Herdez salsa (medium)
- 1 16 oz Herdez salsa (hot)
- Sriracha
Line bottom of the crock pot with chicken breasts. Next, put on the chicken taco seasoning. Pour HALF of Herdez medium salsa and HALF of Herdez hot salsa evenly across the chicken. Then, take your sriracha (depending on how spicy you want your tacos) and disperse it on top. Cook on HIGH for about 4 hours. What I have found is super useful if you have one, is to use an electrical whisker to shred your chicken. You don’t necessarily have to have a whisker, you can always pull apart the chicken with two forks. After shredding the chicken, in the crock pot, I suggest letting it sit on low for about 15 minutes. Lastly, don’t forget to set out your condiments. You can’t forget the guacamole and sour cream – if you ask me.