Is this a recipe? Probably not. But this is a go-to around here, and is perfect for those nights when 1. you need to feed more than two people; 2. you have no time to cook; and 3. you just want people to be happy (note: avocados + sour cream + cheese + tortillas + chicken = happiness).
Make Your Own (Slow-Cooked) Tacos:
for the chicken –
- 1 pound chicken breasts
- 1 large onion, sliced
- 1/2 to 1 jar salsa, your choice of spiciness
- splash of chicken broth (if you don’t have that much salsa, which we didn’t)
- spices galore: crushed red pepper, salt + pepper, chili powder, cumin, adobo seasoning, anything your heart desires
- optional: 1-2 cloves crushed garlic
and your toppings –
- 1 tablespoon olive oil
- 1 onion, sliced
- 2-3 bell peppers (green, red, orange), sliced
- salt, pepper, other seasonings
- additional: tortillas, taco chips, avocado, sour cream, grated cheese, quartered cherry tomatoes, spinach, beans, cilantro, salsa, rice, etc.
- Arrange the sliced onion at the bottom of the crockpot. Season the chicken liberally – salt, pepper, chili powder, crushed reds, and then place on top of the onion. Pour a bit of the salsa all around and finish with a splash of chicken broth, if needed. Add more seasonings – seriously, you probably can’t use enough. Add the garlic, if using. Cover and set on low; cook for 8 hours or so.
- When you get home from work and are so hungry you might just tear into your cupboards instead, get your onions sizzling in a saute pan in a little olive oil. Cook down a minute or two and then add the bell peppers. Season as you wish.
- Shred the chicken in the crockpot, plate all of your toppings, and serve in a warm tortilla. Happiness ensues.
Even if you don’t have a Mexican restaurant near you (Barbara, this one is for you!), you can bring the Mexican restaurant to you. And if you have leftovers, this is seriously even better served over a bed of spinach as a salad.