![]() ![]() They will cook faster the more the chicken can spread out. Place a few chicken breasts in a saucepan and cover with at least an inch of water. And there are two ways I make shredded chicken depending on timing. The preparation of these chicken tacos is stupidly easy. It's a tasty dinner that won't keep you stuck in the kitchen all night.Ī simple side of black beans and rice rounds out the meal and hits all the right flavors. Related post: Shredded Salsa Chicken Walking Tacosīoiling the chicken or making shredded chicken in the instant pot is super easy and helps you to get this meal made quickly. With shredded lettuce, cheese, and the rest of the taco toppings, you've got a dinner that each member of the family can build just the way they like it. Shredded chicken is easy to make and it is crave-worthy thanks to some simple seasoning. And it just so happens that it is one of the easiest meals to make! Jump to: This chicken taco recipe has become comfort food to my family. But my family LOVED their tacos and ask for this meal every week. I sort of felt like I was phoning it in in the dinner department. ![]() One busy evening, I decided to shred some chicken and let family members make their own chicken tacos. SO GOOD! I'll DEFINITELY be making this again maybe even this weekend for our visiting guests.This easy chicken taco recipe is part of a sponsored post written by me on behalf of Foster Farms Simply Raised Chicken.įor years I made our tacos with ground beef and the kids tolerated them but didn't really love them. We made taco salad, burritos, enchiladas, etc. We froze half although we could've easily eaten the entire batch. WARNING: The aromatic sensations are irresistible!!!! This was a HUGE hit. I put everything in the crock pot, massaged it all together by hand, turned it on and walked away. To save time, I bought fresh pre-made pico de gallo (tomato, onion, peppers, cilantro, lime juice, etc -no preservatives just fresh produce/ingredients), I used Knorr chicken bouillon (2 cubes instead of broth), leftover homemade tomato based marinara sauce, frozen crushed garlic cubes (2), and 6 chicken breasts (otherwise they would've spoiled in the fridge), and cumin as called in the recipe. I used my crockpot for this recipe - first on high and then low overnight. I've been craving my favorite Mexican restaurant but trying to cook more at home to insure quality and save money. When crisp, put a sprinkle of Mexican blend cheese on top to melt, served up the chicken mixture, crisp tortilla on top (!), heated some canned green enchilada sauce to go over tortilla, garnished with sour cream and some raw, chopped onion.OMG This was the lazy person's chimichanga!Bonus was low fat, inexpensive, and absolutely delicious. (Did not add any butter, water, broth, salt or tomato sauce.) Put burner on low, covered skillet, poured a glass of wine and watched TV news, let it cook down about an hour.Located some flour tortillas, rubbed a few with drop of olive oil both sides, toasted in another cast iron skillet set on low burner, toasting both sides. I was too lazy to chop cilantro (which I love but had).I threw all this into a heavy cast iron skillet along with the cumin, marjoram, pepper and chicken. ![]() I chopped those along with the garlic and onion in recipe. I wanted to cook it again, long and slow to rescue it for another meal.So, I came across this recipe, doubting it would resuscitate the chicken to a much enjoyed state, but unwilling to throw out the chicken.Here's what happened: I had fresh tomatoes, Ancho peppers and Salsa peppers (hot) from the garden (last gasp of Summer). I had four day old cooked chicken I did not want to throw out, but afraid to eat as was. A miracle happened with my adaptation of this recipe. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |