I swear we make tacos at least once a month and even though we enjoy them a lot I'm always looking for a way to change things up. This time I decided to see if I could recreate some delicious chicken tacos that I've had at one of our local Mexican restaurants. I love using my slow cooker because I can put it all together and then forget about it for a couple of hours.
This recipe went for a little more than 6 hours because I started it on Friday after coming home from having some dental work and then I guess it was because of the anesthetic that they gave me I really didn't feel like eating. So wonderful family that I have knew that I was looking forward to it all week so they decided to move it to today so that I would be feeling better. I have such a wonderful hubby! As soon as I got back from the dentist he checked to make sure that I was feeling ok and then made sure that I took a nap so that I could sleep off the effects of the stuff they had given me. Reminds me when I was pregnant with MJ and had come down with the flu. I don't know which was worse the flu or morning sickness but all I know is that for two or three days I had a hard time keeping anything down. But he was really good he made sure that I ate, made sure I drank enough fluids and kept track of my temp and just made sure that I was comfortable as I could be.
Well like I said the chicken cooked for a little more than 6 hours because it got cooked over 2 days. I'm happy that I waited because it was delicious! It was the first time I had made the hard shell tacos and they were better than anything you would purchase in the store. Well worth the few extra minutes it takes to make.
I hope you enjoy!!
4 boneless skinless chicken breast, cut in half
3 (10-oz) cans Ro-tel Original diced tomatoes with green chilies
1 (38 oz) jar of Pace Chunky Salsa
1 (15.25 oz) can Whole Kernel Corn, drained
1 tbsp minced garlic
1 packet Old El Paso Low Sodium Taco Seasoning
1 1/2 tsp chili powder
Taco Shells (adapted from Eating Well Recipe)
Flour and Corn Tortillas (most of my family likes soft tacos but I prefer to have a hard taco)
Chili powder, pinch
1. Line bottom of slow cooker with boneless skinless chicken breast pieces.
2. Add chili powder and taco seasoning and mix well.
3. Add salsa, Ro-tel and corn and mix well.
4. Set slow cooker to low and cook for approximately 6 hours or until chicken falls apart easily.
5. When the chicken is done remove the chicken pieces and shred them with a fork.
|Leftover chicken I had because I had added 6 chicken cutlets instead of 4.|
7. Next spray one side with cooking spray and sprinkle with a pinch of chili powder and salt.
8. Place corn tortillas, side that has been sprayed with cooking spray down, hanging over oven rack and cook for 5-7 minutes.
|I heat the flour tortillas in my cast-iron skillet over low heat 30 seconds|
Through Jesus, let us continually offer God a sacrifice of praise,that is, the fruit of lips that confess his name.
Do not neglect to do good and to share what you have;
God is pleased by sacrifices of that kind.