{pulled chicken tacos}
Nothing makes me happier than a Sunday supper from my slow cooker. I know what you are thinking…*gasp* a slow cooker?? How quaint and un-glam but the truth is this: 1) slow cookers make things taste amazing and so tender and 2) they leave you free to do all kinds of other fun things instead of spending all day in the kitch. One of my favorite slow cooker recipes comes via my sister, Chef Cynthia. Back before we had a slow cooker she would simmer this pulled chicken on the stove all day and I didn’t think it could ever taste better. But, 7 hours in the crock makes this chicken just melt in your mouth. She makes her base sauce from scratch and I well, I don’t, so here is my slightly cheating version.
People seriously love these tacos. Your popularity index goes up by at least 5 points if you serve these.
You’ll need:
Slow cooker (or deep simmer pan) Boneless skinless chicken breast {Approximately one boneless, skinless breast per person} 1 can of diced tomatoes 1 packet of taco seasoning Salsa of your choice Chicken stockPrepare the chicken:
Clean chicken breasts and place in a large pot of salted water; bring to boil and cook for aprx 25 minutes. (PS: I just cook them until I am sure they are cooked all the way through and so I made 25 minutes up just now.) Take the cooked chicken out, rinse and allow to cool (keep them covered with a paper towel so they don’t dry out.) Once they are cooled, “pull” the chicken apart. It seems a little tedious but it goes fast once you start. Basically, you are hand shredding (or ”pulling”) the breasts. The smaller the strips or pieces the more tender and delicious they will be.In the crock:
Pour a little chicken stock and then add your chicken Take a little chicken broth and warm in a microwave friendly mixing cup then add the taco seasoning, mix and pour into crock. Add tomatoes, salsa and extra hot sauce if desired. Make sure the chicken is just barely covered. Don’t put too much stock or liquid. Put on high setting for about 2 hours, then switch to low for another 4-5 hours. The longer it cooks the better it tastes. Periodically, stir the chicken and add a splash of stock if needed. Serve with taco trimmings of your choice. **Also makes an awesome low-carb dinner by just putting the chicken over a bed of lettuce and adding a tiny dash of sour cream.**
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