Thursday, January 5, 2012
These were the last things I made John prior to our departure from Boston. There's good reason, though, that they didn't make the blog immediately; it was because I gave John the task of taking the pictures when he finally did eat them! He ate them almost immediately but getting the pictures to me was another matter entirely!
When I first saw these chicken tacos on Foodgawker, I got to thinking how great the shredded chicken would be if it was cooked in salsa, rather than chicken broth. It helped, of course, that most of our stuff had either been packed up or thrown out. The only thing I had left was a crockpot and a package of chicken breasts. Well, we left for a night on the town and came back to the best smelling house, ever. In fact, even after a big dinner, John was picking at the chicken for the remainder of the night.
2 pounds chicken breasts
2 16-ounce jars of hot salsa (adjust to taste)
3 tablespoons taco seasoning
6-8 soft shell tacos
Other taco toppings, as desired
Place all the chicken breasts in the crockpot. Stir seasoning into salsa and pour over the chicken. Chicken should be fully covered. Cook on low for 6-8 hours, until chicken is fully cooked through. Use two forks to shred the chicken. Place chicken on soft shell tacos and top with a variety of taco toppings if desired (cheddar cheese, lettuce, tomatoes, etc).
Adjust the salsa to your taste. We used one hot and one medium. It was perfect for me. John could always use more hot salsa.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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