Servings: 10
Size: 2 tacos
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 4-5 hours
Rating: 5 stars – Excellent!
Ingredient List:
1 16 oz. jar salsa
1 packet of taco seasoning
¾ cup onion, chopped
¼ cup jalapeno, chopped
4 large chicken breasts
20 small flour tortillas
Optional Toppings (these are included in the pp value above):
1 cup Mexican blend shredded cheese, reduced-fat
1 can (4 oz.) sliced black olives
½ cup white onion, chopped
Fresh cilantro, chopped
Directions:
Add the full jar of salsa and taco seasoning to the crockpot; stir until well mixed. Add in the chopped onion and jalapeno. Finally, add in the chicken breasts and stir to make sure the salsa mixture is covering the chicken. Set the crockpot on high for the first 2 hours and then finish on low for the next 2 hours. Depending on how your crockpot cooks, wait until the chicken is fully cooked before removing to shred with a fork. Add the shredded chicken back into the crockpot and cook on low or warm for an additional hour. Serve with your favorite taco fixings and tortillas! For the tacos above, I used 1 Tbsp. cheese, about 1/4 cup of chicken and just a sprinkle of olives per taco. You can add as much onion and cilantro as you like!
Tip:
Frozen chicken breasts work great in the crockpot! If you haven’t had time to fully thaw out your chicken, not a big deal. Just toss everything in the crockpot and set to low if you will be gone all day at work. You will come home to a delicious smelling kitchen!
XOXO Megan
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