Crock pot chicken tacos

So easy a Monday night could do it

I made chicken tacos for Cinco de Mayo last week, and boy were they muy delicioso! I made the taco meat the night before and it couldn't have been easier. If you're like me at the start of a new week, easy is just what you need. I threw these yummies in the crockpot when I got home from work, shredded the chicken before bed, whipped up avocado salsa, and had a yummy meal waiting on Tuesday night.

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CROCKPOT CHICKEN TACOS

WHAT YOU'LL NEED
1 package of chicken breasts (1.5 to 2 pounds)
1 jar of good salsa (at least 16 oz.)
1 can diced green chiles (4.5 oz.)
2 tsp minced garlic, or to taste
1/2 to 1 yellow onion, diced
2 TBS lime juice (or juice of one fresh lime)
cumin, chile powder, and/or cayenne pepper, to taste
salt and pepper, to taste

WHAT YOU'LL DO
Spread half a jar of salsa in the bottom of a crockpot. Season each side of each chicken breast with salt and pepper, then cumin, chile powder, and/or cayenne pepper (I used cumin and cayenne pepper because that's what we had on hand). Place chicken in slow cooker and top with remaining salsa, onion, garlic, green chiles, and lime juice. Cook on high for 4 hours, turning chicken over after 2 hours if desired. Remove chicken from crock pot and use two forks to shred it. Return chicken to crock pot and mix with the salsa juices.

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This recipe makes plenty — like enough to feed a family of 5 or 6 once you add all the taco toppings. To make the tacos, I layered the chicken with corn tortillas, cheese, shredded lettuce, plain yogurt (in place of sour cream), sriracha, and a simple avocado salsa. 

For the salsa, I chopped two avocados and tossed them in a healthy amount of lime juice (for flavor and to keep the green color). I then added about a tsp of minced garlic, one can of corn (drained), one can of black beans (drained and rinsed), and some spices (salt, pepper, cumin, cayenne) to taste. Mix it all together, and voila!