Chase’s Chicken Tacos

Chase’s Chicken Tacos14650130_360405427631433_7948697968559464034_n.jpg

Every home cook needs a good taco night go-to.  I used to always make mine with ground chicken or turkey, but I tried it once using a slow cooker (my favorite way to cook) and boneless skinless chicken breasts.  Along with being very easy, using boneless breasts and a slow cooker also help your tacos stay a little healthier.  I make my own taco seasoning using lots of stuff from my spice cabinet.

I call these Chase’s Chicken Tacos because this is Chase’s most requested dinner.  He asks for it on his birthday and any other time he gets a say.  Everyone in my family has a favorite dinner.  Henry’s is pulled pork sandwiches (or as he calls them, “chili sandwiches”).  Rylee’s is spaghetti and Cesar salad.  Jon’s is White Bean Chili (recipe coming in October).  Mine is Bamboo Steamed Salmon if I’m feeling healthy and actually Chase’s Chicken Tacos if I’m feeling honest.

For the toppings, I always use freshly shredded cheese and lettuce.  I’ve mentioned this before, but I really encourage buying a large block of cheese and shredding it fresh.  Same with the iceberg.  You can buy both pre-shredded.  But in addition to being very pricey per ounce, they also don’t taste as good.

Serve this with some Cheesy Baked Pintos, and everyone’s happy.

 

Serves 6-8

Total Time 4 hours; Hands on Time 30 minutes

Difficulty Level Easy

Ingredients

4 boneless, skinless chicken breasts

1 large can of enchilada sauce, green or red

1 tablespoon Chili powder

1 tablespoon Cumin

1 tablespoon Paprika

1 tablespoon Granulated garlic

1 tablespoon Oregano

1 teaspoon Chipotle powder

1 teaspoon Ground coriander

1 teaspoon Cinnamon

Topping options:

Hard taco shells

Soft taco shells

Freshly shredded cheddar

Big chunks of feta

Freshly shredded iceberg lettuce.

Freshly diced tomatoes

Thinly sliced radishes

Sliced fresh jalapenos

Sliced scallions

Chopped avocado

Sour cream

Salsa

  1. In a slow cooker, add the chicken, enchilada sauce, and all the seasonings.  Cook on low for 6 hours or on high for 3-4 hours.
  2. Remove chicken and shred. I think it’s easiest to do this with a fork in your dominant hand and a pair of tongs in the other.  Hold the chicken in place and use the fork to shred and pull apart.  It should look like pulled pork.  While the chicken is out of the slow cooker, remove about 2 cups of the cooking liquid.
  3. Return chicken to the slow cooker. Add some of the cooking liquid, just so the chicken is covered, but not so much that it’s soupy.
  4. Prep all your toppings. Assemble tacos. Serve with Cheesy Baked Pintos.

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