As I promised yesterday, I’m sharing my recipe for Shredded Chicken Tacos. We make this once a month or two, and I freeze the leftovers so we can have it once or twice in between making it fresh. It’s super easy to thaw and re-heat for a delicious leftover meal that tastes exactly like the first time around.
Shredded Chicken Taco Meat
- Place 3-4 boneless chicken breasts in a crock pot. Cover with water.
- Add packet of taco seasoning (I always buy McCormick brand, which is labeled “no MSG”, for what it’s worth).
- Cook on high 3-4 hours or low for 6-8 hours, then shred chicken with forks.
- I serve the shredded chicken on soft taco shells for myself, and put it into a quesadilla for my daughter. When she was a baby, I would just serve her the shredded chicken by itself and she could eat it as a finger food. As she got a little older, I would add some shredded cheese on top.
- Variations call for adding green peppers, onion, and/or salsa in the crock-pot, but we never do this, because we don’t like all that stuff in my tacos. Some people even substitute the salsa for the taco seasoning all together.
- Some recommended sides are black beans (I get the low-sodium variety for my daughter), corn, Mexican rice, and guacamole.
And a teaser for tomorrow… This afternoon, I got it in my head that I would finally tackle a project that I had been wanting to do – re-purpose a table that was not working in my office / craft room – and I did that, but that got me started on rearranging the rest of my room. Since we moved last year, my office has been a complete disaster, and it needs a lot of attention, but I’m making some headway. My husband went out with a friend tonight and I’m going to stay up late working in here and hopefully I’ll have some progress photos tomorrow and an update on this undertaking! (I’ll also share about my re-purposed table project.)Thanks for reading my blog. Time to take on the rest of my day!