Tex Mex Slow Cooker Tacos
photo by Mrs. Regan
- Ready In:
- 6hrs 10mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 907.18-1360.77 g bone-in chicken parts, skinned (thighs seem to be the best)
- 1 small onion, chopped
- 396.89 g can diced tomatoes
- 396.89 g can enchilada sauce (I used Hatch brand 5-pepper enchilada sauce)
- 113.39 g can diced green chilies
- 14.79 ml ground cumin
- 44.37 ml chili powder
- salt & pepper
directions
- Remove skin and cut breasts into 2 pieces.
- Dump all ingredients but the chicken into the crock pot and stir.
- Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time).
- Chicken should be falling off the bone, remove from pot and shred.
- serve with tortillas or use in enchiladas!
Reviews
-
OMG! Soo good. I forgot to put everything in the crock pot this morning so when I got home from work I boiled a couple of chicken breasts for about ten-fifteen minutes til they were cooked through and tender enough to shred. I then added all of the ingredients to a sauce pot and let everything simmer for about an hour and a half. I also added a can of black beans. I make a similar recipe using steak. I'll have to remember this one! This is my favorite recipe from you I've made for PAC Fall 2011.
RECIPE SUBMITTED BY
I added these recipes when it was recipezaar and was a community.