Are you getting tired of the same ol’ tacos on Taco Tuesday? This recipe is such a quick and easy alternative to the regular ground beef you usually think of for Mexican fare – it’s a family favorite at the White Lily House!
In 5 minutes or less you’ll have this going in your Crock Pot, and all you’ll have to do at dinner time is set out some shells, cheese, sour cream, and lettuce! Better yet, have the kids practice setting the table and laying out their favorite Taco Bar toppings – it’s as close to a day off from the kitchen as you can get.
We serve the leftovers as yummy burrito bowls on a bed of yellow rice with toppings and all those cracked taco shells from the previous night crumbled in!
Slow Cooker Taco Chicken
- 2-3 large chicken breasts
- 1 packet taco seasoning (we use Old El Paso or Taco Bell)
- 1 can Rotel tomatoes and chilis
- 1 can of corn, drained
- 1 can of black beans, drained
Add the ingredients in the order mentioned above and cook on low for 5-6 hours or high for 3-4 hours. Use two forks to shred the chicken and mix it in with all the yummy juices. You can even dump in frozen chicken if you forgot to defrost – so no excuses!
I know SOMEONE is making this tonight – I want to hear that your family ate a bazillion tacos each and that you were the happiest Mom alive because you only had 1 pot to clean!
Comment below and tell me about your dinner!