Crockpot Chicken Tacos

I've been craving chicken tacos lately.  I thought of stewing the chicken on the stovetop but decided to use a much underutilized kitchen tool in my house - the crockpot!!!  I have a confession to make.  I don't normally cook chicken in the crockpot.  I've just never had great results with it.

The morning started out as most weekend mornings do...

I was making breakfast (sausage gravy and biscuits) with a cup of coffee when I decided to make chicken tacos in the crockpot.  The counter looks like it exploded!!!!  It was so nice to get all the mess over at once though!

Add the onion, garlic, jalapeño, and green chile to the crockpot.

I like to cut the chicken up a little.  Add it to the crockpot.

 Sprinkle with the spices - cumin, chili powder, oregano, and adobo seasoning.

 Add the crushed tomatoes.

 Mix it all up.

 Let it cook on high for about 3 hours and then on low for another hour or so.  You could cook it on low for 6 - 8 hours.

Crisp up some corn tortillas with a little cooking spray.  Top with chicken and cheese.

Place the tacos on a sprayed cookie sheet.

Bake in the oven at 350 degrees until the cheese is melted; about 5 minutes.

Serve with rice and black beans.

Oh so yummy!!!!  These were even better the next day for lunch!!!!

Crockpot Chicken Tacos
2.5 pounds boneless chicken breasts
1 - 2 jalapeños, seeded and chopped (you could use canned)
1 - 2 roasted green chiles, seeded and chopped (you could use canned)
2 cloves garlic
1/2 large onion, chopped
1 can crushed tomatoes
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon adobo seasoning
salt and pepper

16 - 18 corn tortillas (depending on how much chicken you put on each taco)
Shredded cheddar cheese (we used 2 cups of cheese)

Serve with sliced avocado, salsa, and sour cream if you love them like I do!

Cilantro Rice
Cook rice according to package directions using chicken broth instead of water.
Top with 1/2 cup chopped cilantro
Squeeze the juice of 1 lemon over the rice.
Mix well.

Black Beans
1 can low sodium black beans, drained and rinsed
1/2 cup chicken broth
chopped cilantro

Place the beans into a saucepan on high heat.  Cook for a minute or two.  Add chicken broth.  Cook until the broth is absorbed.  Add cilantro right before serving.  Stir.  So easy; so delicious!!!

This meal was a hit with everyone in the house!  This made enough tacos that The Husband and I had leftovers for lunch the next day and fed a friend who popped over.

As I type this, I really want to go make some chicken tacos!!!!