Crockpot Chicken Tacos

This simple recipe is very versatile! You can use the salsa water that is leftover to make a mexican rice side dish. You can also use any leftover chicken for a mexican tortilla soup, enchiladas, burritos, quesadillas, with beans & rice, on nachos, and more!

shredded+chicken+tacos3

Ingredients:
2 boneless, skinless chicken breasts
1 small onion, chopped
1 green bell pepper, chopped
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1/2 tsp salt
1 tsp cracked black pepper
16 oz salsa
tortillas (use corn or whole wheat for extra health benefits)
taco toppings (lettuce, tomato, cheese, avocado, etc)

Directions:
1. Place the chicken, onions, and bell pepper in a crock pot.
2. Mix together the seasonings and salsa. Pour over chicken and veggies.
3. Cover and cook on high 4-6 hours or on low 6-8 hours or until chicken is done and can be shredded easily with a fork.
4. Lift the chicken out and shred with a fork. Serve with veggies (lift out with slotted spoon)

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1 Comment

Filed under Carmen's Favorites, Nourish the Body

One response to “Crockpot Chicken Tacos

  1. Pingback: Tex-Mex Lasagna | Executive Dining's Nourishment

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