Crock Pot Chicken Taco Recipe [Cilantro & Lime] (OAMC)



Serves 4-6

Ingredients:
tablespoons of packaged or homemade taco seasoning
1 cup chicken broth  
1/2 cup salsa
1 tablespoon fresh cilantro
Juice of 1 lime
1/2 teaspoon of salt
2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)

Directions:
Put all the ingredients in the Crock Pot.  Give it a stir and and cook on low for 5-6 hours.  Shred the chicken in the crock pot anytime after it is cooked through and tender.  After 5-6 hours, serve the meat (shredded and drained) with your favorite taco shells / tortillas and taco fixins (lettuce, cheese, tomatoes, olives, avocado, sour cream).

Tips:
(1) Any type of hard or soft taco shell can be used for this recipe, I prefer a quick pan fry of a corn tortilla in a touch of oil and salt for my taco shells.  It is sooooo flavorful.  Bend the corn tortillas into "taco shell shape" immediately after frying and let them drain on paper towel.  
(2) You can vary this recipe by adding black beans or pinto beans or corn towards the very end of cooking.
(3) You can double or triple this recipe to serve a crowd.
(4) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(5) This meat can also be used as the base for enchiladas, quesadillas or nachos.
(6) This recipe is mild.  If you prefer a spicy taco meat, add hot sauce to the crock pot or finished product.

This is the Crock Pot I have had for years and I like it.  It cooks evenly and is so easy to clean. 

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Crock Pot Chicken Taco Recipe [Cilantro & Lime] (OAMC)



Serves 4-6

Ingredients:
tablespoons of packaged or homemade taco seasoning
1 cup chicken broth  
1/2 cup salsa
1 tablespoon fresh cilantro
Juice of 1 lime
1/2 teaspoon of salt
2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)

Directions:
Put all the ingredients in the Crock Pot.  Give it a stir and and cook on low for 5-6 hours.  Shred the chicken in the crock pot anytime after it is cooked through and tender.  After 5-6 hours, serve the meat (shredded and drained) with your favorite taco shells / tortillas and taco fixins (lettuce, cheese, tomatoes, olives, avocado, sour cream).

Tips:
(1) Any type of hard or soft taco shell can be used for this recipe, I prefer a quick pan fry of a corn tortilla in a touch of oil and salt for my taco shells.  It is sooooo flavorful.  Bend the corn tortillas into "taco shell shape" immediately after frying and let them drain on paper towel.  
(2) You can vary this recipe by adding black beans or pinto beans or corn towards the very end of cooking.
(3) You can double or triple this recipe to serve a crowd.
(4) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(5) This meat can also be used as the base for enchiladas, quesadillas or nachos.
(6) This recipe is mild.  If you prefer a spicy taco meat, add hot sauce to the crock pot or finished product.

This is the Crock Pot I have had for years and I like it.  It cooks evenly and is so easy to clean. 

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine