FN Crockpot Chicken Tacos
Rated 3.6 stars by 253 users
Servings
Makes about 25 street tacos
Ingredients
-
6-8 small boneless skinless chicken breast, frozen
-
1 - 16 oz. bottle Salsa Verde
- ½ bottle Briannas Creamy Cilantro Lime Dressing
-
1 - 4 oz. can diced green chiles
-
½ - 4oz. can diced jalapenos (fire roasted)
-
1 package street taco size corn tortillas
- 1 package street taco size flour tortillas
- 1 ¼ cups shredded Gouda cheese
- 1 cup fresh cilantro leaves
- 2 avocados, diced
- 2 or 3 tomatoes, diced
For the Chicken:
Toppings:
Directions
Place the frozen chicken breasts in the crock pot. Pour on the salsa Verde, dressing, green chiles and jalapenos. Place the lid on the crock pot.
Turn the crock pot to high. Let cook for 8-9 hours. Shred the chicken with 2 forks.
Heat a grill or fry pan to 350 degrees.
Place tortillas on for about 10 seconds, turn and sprinkle on some gouda cheese. Put a lid on top of the tortillas so the cheese will melt faster.
When the cheese is mostly melted remove to a plate.
Top with warm chicken mixture, cilantro, avocado, tomatoes, and sour cream.
Serve immediately.
Recipe Note
Variations:
Use this cooked chicken mixture to pour over rice, noodles, mashed or baked potatoes.