Saturday, May 21, 2011

Crockpot Chicken Tacos

These were originally "KA's Crockpot Chicken Tacos", and the original recipe came from a mom's message board that I'm on.  I've altered and tweaked it to our own preferences over time, and here's our version!  This chicken also works well in the Tortilla Pie or the Crockpot Chimichangas.

3 chicken breasts (you may use frozen, I take them out of the freezer, and put them directly in the crockpot)
1 package (8 tsp) of chicken taco seasoning OR
   * 1 teaspoon Cumin
   * 3 tablespoons Chili powder
   * 2 Garlic cloves or 1 teaspoon garlic powder
1 can of Rotel diced tomatoes and chiles (or pico de gallo)
½ cup water or chicken stock
3 T of olive oil
1 can black beans, optional
1 can corn, or 1 C frozen corn, optional
20 or so corn tortillas .
3 tbsp. canola oil
Toppings (lettuce, cheese, tomatoes, sour cream, salsa, etc.)

Set crockpot on low. Add Taco Seasoning.
Put chicken breasts on top of the taco seasoning. Add the Rotel, water and oil. (Also add the beans and corn if you're using them, this is ideal if you're making the Tortilla Pie)
Leave in crockpot for 6-8 hours.

Around the sixth hour, turn up heat to high.

Push chicken pieces to the sides of the pot, leaving a 'hole filled with sauce'.
Add two tablespoons of flour or cornstarch to the 'hole' for thickening the sauce.

As the sauce thickens, use two forks to shred chicken.

Turn the heat to a low setting and begin to prepare tortillas. In a omlette pan (8" skillet), heat up three tablespoons of canola oil on a medium high setting. Place tortilla in pan. Once you see the tortilla bubbling up in the middle, flip. After about twenty seconds, remove tortilla from pan and place on a folded paper towel to drain excess oil. Repeat until you have the desired number of taco shells.

Add toppings

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