Chicken Tacos

CHICKEN TACOS 

• 2-4 boneless skinless chicken breasts
• 1 cup of your favorite salsa (I use salsa verde) 
• 1/2 cup water
• 1/2 tablespoon taco seasoning 

1. Put chicken breasts in Crock-Pot, add salsa, water, & taco seasoning. Cover & cook on LOW for 6 hours or HIGH for 3 hours.

2. When chicken is done, or when there is 30 minutes or less remaining, remove chicken & place on a plate, leave liquids in the Crock-Pot. Use two forks to shred the chicken into small pieces then place chicken back in the Crock-Pot. 

 3. When chicken mixture is done cooking, strain out the liquids.

PLATE FINISHED PRODUCT 

 4. Plate shredded chicken on a dish to serve. 

CHICKEN TACO SIDES & TOPPINGS

• Tortillas 
• Mexican Rice 
• Cheese 
• Lettuce  
• Guacamole 
• Onions 
• Cilantro 
• Salsa 

HOMEMADE TORTILLAS

If you have time & want to make homemade tortillas I personally think they are amazing, but you can always use store bought flour or corn tortillas. 

MEXICAN RICE 

This is a recipe for mexican rice I serve each time I make these tacos, black or refried beans are also great sides. 

SHREDDED LETTUCE 

I personally like thinly shredded lettuce on tacos. Wash a head of iceberg or romaine lettuce & thinly chop. 

FRESH GUACAMOLE

If you do not have the time or ingredients to make homemade guacamole you can use store bought & of course salsa or taco sauce will pair well. 

CHOPPED ONION

Cut onion in half, then in fourths. Place onion flat on a cutting board, slice at an angle toward the center in small sections. Turn & slice thinly while holding the sliced sections together. Finally chop finely. 

CHOPPED CILANTRO 

Rinse cilantro & dry with a paper towel. Cut off stems & chop finely. 

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

These Crock Pot chicken tacos are one of the easiest & most satisfying meals I have made. They are great for entertaining & make for a great week night meal. 

MODIFICATIONS 

If you want more spice you can add fresh chilies, cayenne pepper or red pepper flakes to the chicken. I don't always have time for the homemade tortillas so store bought are fine. Also additional sides that work well are black or refried beans, or chips & salsa. Additional toppings that would pair well are sour cream, chives, or fresh lime juice. 

Mexican Rice

MEXICAN RICE 

Printable Recipe

• 1 cup long grain rice  
• 1 tablespoon canola oil 
• 1/2 medium onion, chopped 
• 1 garlic clove, minced 
• 1 can mild green chilies 
• 1 can diced tomatoes
• 1 cup chicken broth 
• 1/8 cup cilantro, chopped 
• 1 teaspoon cumin 
• 1 teaspoon taco seasoning or chili powder for spice 
• 1 teaspoon salt 

1. Cut onion in half, then in fourths. Place onion flat on a cutting board, slice at an angle toward the center in small sections. Turn & slice thinly while holding the sliced sections together. Finally chop finely. 

2. Rinse cilantro & dry with a paper towel. Cut off stems & chop finely. 

3. Use a garlic mincer or chop one garlic clove finely. 

COOK RICE 

1. Heat canola oil at medium heat in a skillet or sauce pan. 

2. Add onions & brown for about 1-2 minutes. 

3. When onions are brown, reduce heat to low. Add rice & minced garlic, stir mixture to allow rice to brown for about 2 minutes. 

4. Drain chilies & add about 2 tablespoons, or more, to rice mixture. 

5. Add diced tomatoes with juice to the rice & mix together well. 

6. Pour in chicken broth, spices, salt, & pepper. Stir together mixture & bring to a boil. Turn heat back up to medium & bring mixture to a boil.

7. Once mixture starts to boil simmer on low, covered, for 10-15 minutes or until rice is tender. Check at 10 minutes to make sure it does not burn at the bottom. 

8. When rice is finished add any extra spices needed, mix well, take rice off the heat & plate. 

PLATE FINISHED PRODUCT 

Top with fresh cilantro & serve. 

STORY BEHIND THE DISH

Mexican rice has always been something I have tried to perfect. I have found that there are so many versions out there but this mixture of goodness always seems to satisfy.  

MODIFICATIONS 

If you want more spice you can substitute the mild chilies for fresh chilies. You can also add cayenne pepper or red pepper flakes to spice things up. If you want less chunky use petite diced tomatoes or more chunky you can even used whole canned tomatoes. 

Homemade Guacamole

HOMEMADE GUACAMOLE 

Printable Recipe

• 3-4 ripe avocados 
• 1/4 onion, finely chopped 
• 1/8 cup fresh cilantro, chopped 
• 1 garlic clove, minced or garlic powder
• 1 tablespoon lime juice 
• 1/2 teaspoon red pepper flakes or diced jalapeno
• 1 teaspoon salt & pepper 

1. Cut onion in half, then in fourths. Place onion flat on a cutting board, slice at an angle toward the center in small sections. Turn & slice thinly while holding the sliced sections together. Finally chop finely. 

2. Rinse cilantro & dry with a paper towel. Cut off stems & chop finely. 

3. Use a garlic mincer or chop one garlic clove finely. 

4. Slice avocados into fourths, peel off skin, & drop into a bowl.

5. Using a fork & smash one piece at a time against side of bowl.

 6. Add onion, garlic, cilantro, lime juice, & red pepper flakes. Mix ingredients together. Add salt & pepper to taste. 

Plate Finished Product

Refrigerate & serve 

STORY BEHIND THE DISH

I love avocados therefore guacamole is a must with any Mexican dish. I have tried several ingredients when making fresh guacamole & these basics are easy & delicious! 

MODIFICATIONS/Whole30

This recipe is Whole30 & Paleo approved. If you don't have fresh cilantro & garlic on hand I always suggest keeping the Trader Joe's frozen herbs, check out Products I Love, in the freezer, or you can use garlic powder. You can also use red onions or onion powder & replace the red pepper flakes with finely diced jalapeno.