For another variation of Friday Night Nachos, we have Friday Night
Tacos. With chicken instead of beef! This is very exciting, especially
when you are me and finally clued in that the slow cooker could be used
for more than roasts or soups. While barbecuing or roasting chicken is
always good, chicken cooked that way is not my favorite when it comes to
a Mexican-inspired dinner. I like chicken that falls apart and is juicy
and tender when it comes time to make tacos. This is where the slow
cooker comes to the rescue.
1. Place two or three chicken breasts
in your slow cooker. Add a packet of Old El Paso taco seasoning and a
cup of water. Cook on the "Low" setting for approximately four hours.
2. About 1/2 hour before it's time to eat, use two forks to shred the chicken and let it keep simmering on the Low setting.
Bust out the taco shells and fill them with the chicken and the
toppings of your choice. Avocado, tomatoes, and cheese are
non-negotiable in our house. Peppers and olives often make the rotation
Do you have any taco tips, or favorite fillings? I'm always looking to try new recipes.