Saturday, July 19, 2014

Crock Pot Chicken Tacos

These have become a favorite in our house recently. Tacos are always a welcomed dish but it's even better when you can throw everything in the crock pot and let it cook all day long. Without heating up the kitchen, that's just a bonus.

Today I prepared a couple bags for the freezer, they'll come in handy when we're craving a little Mexican food. This is another one of those dump and go recipes, you might spend five minutes tops. It's really that simple!

Start off liberally seasoning the chicken breasts with spices. That way they'll have good flavor. Nothing is more disappointing than bland chicken breasts.

Then you can simply put the other two ingredients into a large freezer bag, along with the chicken and you're done. How easy is that? Now go make yourself at least a couple bags for future meals. You'll thank me later!

Crock Pot Chicken Tacos

2 large boneless, skinless chicken breasts
15 oz. petite diced tomatoes with garlic and olive oil
pinch of salt and pepper
1 tbsp cumin
1/2 tbsp chili powder
small handful chopped cilantro

On a cutting board or plate, season chicken breasts well with spices. Place into a large freezer bag. Pour tomatoes along with juices into bag. Add in cilantro. Seal the bag and try to remove as much air as possible to eliminate freezer burn. Place into the freezer until ready to use.

When ready to prepare: thaw in fridge overnight. Dump contents into a crock pot and let cook on low for 5-6 hours. Shred chicken using a fork and let cook for one more hour in the sauce. Serve with desired toppings over tortilla shells or large leaf lettuce.

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