I know I haven’t been super consistent with this series, but… it’s Crock Pot Wednesday!
I’ve seen lots of recipes floating around out there for chicken tacos in the crock pot, but most of them used a lot of store-bought ingredients. So I waited for the right time, when sales and time were on my side, and cooked this up! (See what I did there? 😉
What you’ll Need
Boneless Skinless Chicken Thighs*
1 can diced tomatoes with chilies
1 batch Cassie’s Homemade Taco Seasonings (measured in teaspoons)
*More often than not, the thighs are sold with bone-in and skin on. These were miraculously on sale one day and I knew it was perfect for this recipe:
#1. I like the thigh meat better – it’s more tender and juicy, and it’s also usually cheaper.
#2. I didn’t want to worry about pulling bones out of the crock pot, or worrying if there was a small bone mixed in with my child’s taco. If you can’t find the boneless skinless variety, you could probably skin them yourself and pick the bones out when it’s finished. But I was feeling lazy ;)
This one’s really simple. Just put your chicken in the crock pot, season with some salt, and pour the taco seasonings over top.
Use a pastry brush to spread across the surface area of all the chicken. Use a tongs to lift chicken thighs up and get the seasonings underneath as well.
Then add the can of tomatoes & chilies and a thin layer of water (I think I used too much because I had to use a slotted spoon to remove my meat later – but use your discretion).
Set on low for 6 hours. Or, since I was short on time but didn’t want my chicken to be overcooked, I set it on high for the first hour and a half, then separated the meat a bit, and then set on low for the last 2-3 hours. To separate the meat, just take a metal spoon or a flat wooden spatula and poke at the chicken until the pieces fall apart. It will be pretty easy.
Here’s what it looked like with the chicken separated and cooking up in the juices:
If you have older kids that are in lots of activities, or if you and your hubby have opposite schedules one night, this is a great meal to make, because you can prep everything, and leave the crock pot to “Keep warm”. This way everyone can eat when they’re ready.
Then serve it on up with your favorite taco fixins! We use whole wheat tortillas, sour cream, salsa, limes, Mexican cheese, and I also made homemade guacamole (if you’ve read this recipe before, check it out again – I changed something that I completely forgot was the most important ingredient!).
Now wait, that’s not all… because tomorrow I’m sharing a REALLY good Second Meal using the leftover chicken!