I love when Pinterest recipes turn out the way they are supposed to.
Tonight for dinner I made slow-cooker chicken tacos inspired by this pin. Yes, they are as delicious as they look! I modified the recipe a little to make it my own, but it's still yummy!
Slow-Cooker Chicken Tacos
4 Boneless, Skinless Chicken Breasts
1 Packet of Taco Seasoning or your own homemade version
1 Jar of Salsa (I used Mild Chi-Chis)
2 cloves of Garlic
1/2 Tablespoon Ground Cumin
1/2 tbsp dried Oregano
1/2 tbsp Chili Powder
1/3 cup Margarita Mix (Not sure if you can taste it, but I add it anyways!)
Handful of chopped Cilantro
salt and pepper(to taste)
Gather all of the ingredients listed above.
In a small mixing bowl, mix the taco seasoning packet, cumin, dried oregano, chili powder, salt and pepper together.
Pour the jar of salsa into your crock pot and pour seasoning mixture on top of it.
Peel and mince 2 garlic cloves until they are in very small pieces. Place into your crock pot, turn the crock pot on the low setting.
Place chicken breasts on top of the salsa/taco seasoning/garlic mixture. Stir it all together.
Pour in the margarita mix, stir it with the chicken mixture.
It should look something like this:
Cook on low 6-8 hours or high 4-6 hours.
When you have 10-20 minutes left, pre-heat oven to 350 degrees or whatever the recommended temperature is on your taco shells. We used soft tacos shells so I preheated the oven to 350 degrees.
Wrap taco shells in aluminum foil and either place directly in the oven or on top of a small cookie sheet.
Cook taco shells as directed (I baked mine for 10 minutes when they were warmed through)
While your taco shells are cooking, stir in the cilantro that you chopped earlier with the chicken.
Let the cilantro start a flavor party with the chicken before you start to shred the chicken.
Take your taco shells, some shredded chicken, and serve with your choice of toppings! I topped mine with the rice(recipe below) and guacamole(recipe below).
Easy 5-Minute Mexican Rice
2 Cups of Uncooked Minute White Rice (I used the kind that takes 5 minutes to cook)
1 cup of water
1 cup of the cooking liquid from the slow cooker chicken recipe above
In a medium sized saucepan, pour in your water and the liquid from the chicken mixture.
Bring to a boil and stir in the uncooked rice.
Reduce heat to low and let rice cook for 5 minutes.
Fluff rice with a fork and serve with your chicken tacos! 4-steps, told you it was easy!
3 Large Avocados
2 cloves of garlic
1/2 of a large onion
1 medium sized tomato
Handful Chopped Cilantro
1 teaspoon ground cumin
Pinch of Dried Oregano
1 teaspoon Chili Powder
Salt and Pepper to Taste
Cut and peel three large avocados. If you aren't sure how to do this, here is a useful video that I found on youtube.
Dice the avocado into squares. I found it was easier to mash it this way.
Peel and cut half of a large onion(I used a yellow Vidalia onion that) into small bite size pieces like you would find in pico de gallo. Save the other half for later recipes.
Dice the tomato into the same size pieces as the onion.
Mince the garlic cloves into tiny pieces so that they will blend in with the guacamole and won't be too overpowering.
Now that all of your main ingredients are in the bowl, pour the chopped cilantro, ground cumin, dried oregano, chili powder, salt and pepper over the avocado, onion, and tomato.
Slice a lime in half and pour that over the guacamole.
Mash the guacamole together making sure that it is in the consistency that you prefer. I don't have a picture of mine, sorry!
Enjoy with tortilla chips or with the chicken tacos & rice from above!
So there you have it! Three recipes so that you can have your own Taco Tuesday or Taco Thursday! If you try out these recipes, let me know!