Slow Cooked Taco Chicken

When my mom visited me a couple of weeks ago, I asked her to bring down the slow cooker I left back home. My mom uses it very rarely, so she didn't mind. I didn't even know how much I would be using it--I just really wanted to make some barbecue pulled pork or chicken. While I haven't gotten around to that just yet, I've made a few other recipes and have fallen in love with my slow cooker all over again. There are now at least 5 recipes queued up so don't be surprised if the next couple posts are slow cooked...



I usually don't like recipes that have salsa in it. Not sure why, but it might have to do with the acidity from the tomatoes. In this recipe, however, I do not mind at all because this recipe is simply awesome. The flavor is great and the chicken is soooooooo tender. The meat just fell apart at the slightest poke when I was shredding it. I was amazed because my chicken breasts end up dry most of the time. I might just slow cook plain ol' chicken breasts to add to salads or sandwiches. It's so easy and yummy! To change it up, I might use mango salsa instead of plain. Beth at Budget Bytes suggests serving this over rice, which I skipped, but it would definitely be a filling meal. This chicken would also be great in wraps or buns or even as tacos.



Slow Cooked Taco Chicken [Makes 6 servings]
From Budget Bytes

1 1/2 lb chicken breasts
16 oz jar salsa
15 oz can black beans, drained
8 oz frozen corn
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
Cracked pepper, to taste

Add everything to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hrs.

After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily).