You know what’s better than Tex-Mex food? Home made Tex Mex thats super cheap and ridiculously easy to make.
This recipe works great because its 5 minutes of prep, then you let the slow cooker do your work for 8 hours. This also works well as a buffet style dinner, where guests can go along and choose different salsas to top their tacos. Or, just do what I did, and eat em on a lazy Saturday night on the couch with Super Troopers playing for the millionth time on the DVD player.
Slow Cooker Chicken Tacos (makes enough for 6-8 people having several tacos each)
Place onions at the bottom of slow cooker, and place the chicken breasts on top.
Sprinkle on the seasoning or spice mix, and rub into chicken breasts. Then top the lot with the can of diced tomatoes. Like em spicier? Chuck a can of chipotle in adobo in with the diced tomatos! Add in the water just to put some liquid at the bottom of the cooker, then whack the lid on, turn it on low and cook em for 8 hours!! Yes, its STUPID easy.
Once the chicken is cooked, just use two forks to shred it apart. You can either do this in a separate bowl if you prefer it “drier”, or return the shredded pieces to the tomato mixture for a super moist option.
To go with my tacos (and continuing the theme of quick and easy) I made a charred corn, jalapeño and scallion (spring onion) salsa.
Its really just corn, a diced jalapeno, 4 finely chopped scallions, salt, pepper, lime and a good dash of chipotle Tabasco. Grab 3-4 ears of corn, and stick them in the microwave for 2 mins on each side to cook them. Now here’s the awesome cheat trick:
Get the “charred” part by using a handy kitchen blow torch! So quick and easy. Don’t tell anyone, ok? Then just mix all the ingredients together and voila!
So now, grab a warm tortilla, fill with chicken mix, add your salsa, pico de gallo and any hot sauces (OOOOH caliente!!) and way you go!
I had two. Big D ate 6. Like a boss.