I don’t know about you but our family LOVES tacos! Chicken tacos are especially good and even better when you can make them in the Crockpot! All you need are chicken breasts, black bean corn salsa (we use Meijer brand because I can usually get it on sale for a $1), and a taco seasoning packet. Dump all the ingredients in and forget about it! Hope your family enjoys it as much as we do. Recipe is below along with a way to reinvent and stretch those leftovers into chicken burritos!
Crockpot Chicken Tacos
4-6 boneless skinless chicken breasts
1 jar of black bean corn salsa
1 packet of taco seasoning
Place chicken breasts in Crockpot. Dump the jar of salsa over the chicken breasts then add the whole packet of taco seasoning. Put the lid on and cook for 6-8 hours on low or 4-5 hours on high.
Serve with shells and your favorite taco garnishes.
STRETCH THOSE LEFTOVERS! Add a can of pinto beans and white rice (amount depends on how much of the tacos you have leftover). Mix it all together with the chicken. Spoon mixture into the middle of a 10 inch round tortilla and sprinkle on some taco cheese. Fold opposite sides in until you have a square shape. Wrap each on individually in cling wrap and two layers of tinfoil and freeze. Then you can pull them out and microwave them (about 2 minutes depending on your microwave) for a quick meal. I usually top mine with some avocado. I use 5 chicken breasts in the initial recipe and I am able to get 15-20 burritos put of my leftovers!