Tuesday, April 20, 2010

Shredded Chicken Tacos

My husband loves Taco Bell, yet he never seems to like tacos at home. He always seems a little disappointed on taco night. I love tacos at home. It was always one of my favorite nights as a kid and still is. There is something about the balance of the hot and cold toppings, the smoothness of the sour cream, the saltiness of the cheese and the spice of the sauce, that I just find tantalizing and addictive. After I started to make Chipotle Chicken (a knock off of #54 from our local Mexican), I would make that for him and chicken tacos for the rest of us, so that I could enjoy taco night. Then, a few months ago, we were at my brother's house for my niece's birthday and it was taco night. My sister-in-law had made the chicken meat in a slow cooker and my husband commented on how he liked it that way. So, when I started going through recipes a few weeks back and found a recipe for shredded chicken tacos, I knew that I had to try them.

Shredded Chicken Tacos

2# chicken breasts
1 can low sodium chicken broth
1 package taco seasoning

Place all ingredients together in a crock pot. Cook on low for 6 - 7 hours. Shred the chicken, using two forks, in the crock pot. Allow to sit for about 15 minutes to allow the juices to be absorbed into the chicken. Transfer the chicken to a bowl to serve.

Take it from me, if you don't move the chicken first, the tacos will be really wet and drip all over your hands as you eat - moving it lets you have streams instead of rivers dripping down your hands. I found that we had a lot left and was able to freeze portions for two additional meals from the one cooking. I did add back a little bit of the juice from the crock pot before freezing so that I could reheat it on the stove and not worry about scorching the chicken.

The good news for me is that my husband enjoyed the tacos and now I think I can add it back to the menu plan a little more often.

Have you tried a new recipe lately?