Crock-Pot Chicken Tacos

• Meat

  • 5 Chicken breasts, boneless

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 (14.5 ounce can Garlic tomatoes, Fire Roasted
  • 1 (4.5 ounce can Green chilies
  • 3/4 cup Onion

• Baking & Spices

  • 3 heaping tbsp Taco seasoning

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 Corn or flour tortillas

Found on fromvalerieskitchen.com

Description

Ingredients

• 5 boneless chicken breasts
• 3 heaping tablespoons taco seasoning (I use my Homemade Taco Seasoning Mix)
• 3/4 cup diced onion
• 1 (14.5 ounce) can Diced Fire Roasted Garlic Tomatoes (or similar variety)
• 1 (4.5 ounce) can diced green chilies, undrained
• 1/2 cup chopped, fresh cilantro
• Corn or flour tortillas
• Vegetable oil (optional)
• Toppings - cheese, tomatoes, lettuce, avocado, etc.

Directions

• Place chicken breasts in the bottom of the slow cooker. Sprinkle taco seasoning evenly over the chicken. Top with diced onion and then pour tomatoes over the top. Top with the undrained green chiles. Cover and cook on low for 6 to 8 hours.
• Remove lid from slow cooker and shred the chicken with two forks. Add cilantro and mix to combine. Serve.
• To Prepare the Tortillas:
• For soft tacos - Heat flour tortillas in a dry skillet over medium heat for about 30 seconds per side. Just long enough to get them slightly toasted and warm.
• For crispy tacos - Heat a generous amount of vegetable oil in a small frying pan over medium high heat. When the oil is good and hot (but not smoking) carefully add a corn tortilla. Only allow to cook about 1 minute per side then remove to paper towels to drain. Blot top of tortilla with paper towel to remove excess oil. Repeat with remaining tortillas.