You are going to need some very special skills to make these chicken tacos. Namely: the ability to open a jar (or find a cute boy to do it for you) and the ability to push a button. So, those without opposable thumbs, sorry.
Seriously, these are so easy to make it is almost embarrassing. But they are really good, and if you don’t tell anyone how you made them, they will be impressed.
What? I always wear a fingerless glove to shred chicken. (OK, OK. Those are actually Aaren’s hands. Before my 80’s-themed birthday party.)
You can actually use this chicken for a lot of things: burritos, enchiladas, nachos, soft tacos, etc. I wouldn’t recommend it for crispy tacos though. Crispy taco shells with chicken just tastes weird.
Chicken tacos
4-6 uncooked frozen (boneless, skinless) chicken breasts
1 jar salsa (any kind, about 12 ounces)
taco fixings
Pour a little bit of salsa in the bottom of a slow cooker. Place the frozen chicken breasts inside, then pour the rest of the salsa on top. Put the lid on the slow cooker and cook for 8-9 hours on low**. Shred chicken with two forks. Serve with tortillas, shredded cheese, shredded lettuce, tomatoes, sour cream, guacamole, etc. Mmmm.
*I made twice this much for our party because we were expecting a lot of people. If you have a large Crockpot, you can do this, too. Just use 8-10 chicken breasts and a slightly larger jar of salsa (like the one pictured).
**Aaren said she usually drains the excess liquid before shredding the chicken. I normally don’t, but then the chicken can get a little drippy. You may want to try draining some but not all of it, because I think the excess salsa makes the chicken taste better.
Ok, two questions:
1. Is that chicken pre-cooked or raw frozen?
2. Does it have bones/skin?
Thaaaaanks!!
Um, oops! Sorry. It is raw, frozen (I am sure you could use raw unfrozen, but I am not sure how long it would need to cook… I will look into that). Boneless, skinless. Will update the recipe now.
Merci! 🙂
Oooh…I think I might could actually do this one! Yum.
LA, you can DEFINITELY do this one. I recommend you wear a fingerless 80’s glove. I am sure you have at least one!
ok, so this i can tryyyyyy to do — seeing as how it looks like there is very little i can screw up. however, i’ve never used a crock pot before and am freaked out about leaving something on for 8-9 hours. will i blow up my house!? hahaha i seriously need cooking lessons.
Melissa, I was totally worried about burning my house down, too. But it is a pretty low heat, and as long as you make sure there is plenty of room around it (like, no papers or water or anything within six inches of the crockpot) and the surface it’s sitting on is clean, it will be fine. You might be able to put it up on that ledge part of your bar/kitchen counter so that there is nothing around it (as long as there is enough room for it there).
Do you have a crockpot? If not, you should look into getting one. There are a lot of things you can make with it with very little effort. If you are buying a new one, look for one that you can set for a certain time — it will stop cooking after that time, which is nice if you don’t know for sure when you are getting home from work. But the other kind is fine, too.