My house smells heavenly right now. Hea-ven-ly. I’ve promised a bunch of recipes for food we made over the holiday to those who were with us…and I’ll start here. Not my recipe but one of another Austin momma.
Katie’s “Killer” Chicken Taco’s
Note: I added the killer part because it’s killing me to a) stir and b) wait until dinner time
-Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn’t taste nearly as good), and cover the bottom of the crockpot.
-Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.
-Take one container of fresh pico (use H.E.B.’s hot variety for kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.
-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir. (killing me I tell ya)
Simmer in crockpot for 4 to 6 hours on low. If you’re home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.
We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.
Ok, back to proofing a birth and counting the seconds until dinner….