Today’s recipe is one that Kevin is a pro at, especially on the days I’m working before he heads out to work himself. It’s an easy dinner recipe: all you have to do is toss chicken and seasoning into the crock pot around noon, for dinner to be ready when everyone’s home from work. We shared the recipe for our homemade taco seasoning yesterday, and this is the recipe we use it for most often. That recipe works great for beef tacos too, but this is so simple, it’s our go-to for taco night.
It doesn’t get any better than dinner that makes itself, right? So put this on your must-try list – you won’t be sorry!
- 2 lbs. boneless skinless chicken breast (because we love leftovers)
- ¼ Cup Taco Seasoning of your choice. This is 1 packet of the store-bought stuff, if you don’t have a sensitivity to anything in it. Otherwise, season it yourself with the following spices:
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1½ tsp. salt
- 1½ tsp. black pepper
- ¾ tsp. paprika
- ½ tsp. crushed red pepper flakes
- ½ tsp. onion powder
- ½ tsp. dried oregano
- ¼ tsp. garlic powder
- Corn Tortillas
- Shredded cheese (check the ingredients for allergens if you’re not shredding it yourself)
- Shredded/diced veggies like lettuce, carrots, and/or tomatoes
- Add 2 lbs. chicken breast and spices to the crock pot, and cook on high for 4 hours, or low for 6 hours. You won’t need to add water, just check that the chicken is done and doesn’t cook longer than it needs to. It will be done when it shreds easily with a fork.
- Close to mealtime, prep your toppings.
- Serve on corn tortillas. Pairs great with a side or rice and/or corn.
This makes for great leftovers too, so you can always make them up ahead, and it works well too for those nights that Kevin’s working. It would also be perfect to prep ahead of time for a party or just a day you know will be busy. You can also serve it on flour tortillas, for those who don’t have gluten allergies!