I love chicken tacos but I feel like I never have the time to make them. This recipe uses the slow cooker at first and then you can finish them off baking them in the oven, but you don’t have to! I prefer crunchy shells and love the baked taste of them but totally not necessary for them to taste good.
- 2 lbs. chicken breasts – I used about 5 frozen chicken breasts (yes I threw them in frozen!)
- 3 tablespoons taco seasoning
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 2 teaspoons dried dill
- 1 teaspoon onion powder
- juice from one lime
- 1 cup chicken broth
- 1 can Rotel tomatoes & chilies, not drained
- taco shells and toppings for serving
Place chicken breasts, lime juice and seasonings in the slow cooker. I actually like to use frozen chicken breasts because they don’t see to dry out in the slow cooker.
Cook on LOW for 3-4 hours or HIGH for 2-3 hours.
Remove chicken, shred and return to slow cooker. I like to use my mixer for this rather than forks as it shreds perfectly.
Stir in can of Rotel – I don’t drain unless I feel like there is too much liquid already.
Serve shredded chicken in tacos as desired.
To Bake Them:
Use Stand ‘n Stuff Taco Shells, layer with some of refried beans and top with shredded chicken and cheese. Bake in the oven at 365 degrees for about 10-15 minutes.