travel blog sites: Crock Pot Chicken Tacos ? Cooking Whims

Wednesday, February 15, 2012

Crock Pot Chicken Tacos ? Cooking Whims

Does anyone else have the problem of going to the grocery store and then scratch your head at the price of your loot when you get to the register? I factor enough money into my budget to allow me to splurge a little on food, especially for certain ingredients for the blog.

So I?m not going to go into debt anytime soon.

But it?s becoming a problem. I love to stock up, sometimes too much I think. My cabinets are packed with pasta, sauces, nuts, crackers, canned goods ? my freezer loaded with veggies and meat ? my fridge brimming with fresh veggies and cheeses for the week.

Essentially, we wouldn?t go hungry for weeks. And food continues to be my weakness when I?m shopping. I can easily resist buying a new dress, replenishing my makeup, or even getting a haircut.

This is what blogging has done to me.

So besides food shopping, the best part of my Sundays are those that involve my crock pot?

?and Star Trek?and good books?

I bookmarked this recipe for crock pot chicken tacos a few weeks ago. After making this shredded BBQ chicken in the crock pot, I knew that shredded chicken with taco seasoning would taste just as wonderful.

I also made homemade taco seasoning for the first time. So I really must make this simple meal again soon.

Crock Pot Chicken Tacos (Adapted slightly from Prevention RD)
Makes 5-6 soft-shelled tacos
>> Click here for printable recipe?

Homemade Taco Seasoning:
Ingredients:

3 tbsp chili powder
1/2 tsp onion powder
1/2 tsp minced dried onion flakes
3/4 tsp garlic powder
3/4 tsp oregano
1 tsp crushed red pepper flakes
1/4 tsp cayenne pepper
1 tsp parika
1 1/2 tbsp cumin
2 tsp salt
1 tbsp black pepper

Directions:

Mix all the spices together and store in an air tight container for up to one year. (2 1/2 tbsp is equivalent to one store-bought packet of taco seasoning)

Chicken Tacos:
Ingredients:

2 1/2 tbsp taco seasoning mix, or 1 packet of store-bought taco seasoning
15 oz low-sodium chicken broth
1 (14.5 oz) can diced tomatoes, undrained
4 boneless, skinless chicken breasts
1 (4 oz) can diced chile peppers
Your favorite taco toppings (tomatoes, shredded cheese, sour cream, salsa, etc.)
soft-shelled tacos, warmed

Directions:

In a 2 cup measuring cup, measure out the chicken broth and whisk in the taco seasoning.
Spray the crock pot with cooking spray. Pour the diced tomatoes at the bottom of the crock pot. Lay the chicken breasts on top of the tomatoes and pour the broth and seasoning over the top. Then pour the chile peppers on top of the chicken. Cover and cook on Low for 6-10 hours.
Remove the chicken from the crock pot and place it in a large bowl ? shred with two forks. There will be a lot of liquid left in the slow cooker. Pour 1 to 1 1/2 cups of the liquid over the shredded chicken ? the shredded chicken will re-absorb some of the liquid. Once it is saturated, fill the warmed taco shells with the chicken and toppings. Roll up and enjoy!