I finally got to make chicken soft tacos! This is something I’ve wanted to make for a couple of weeks, but I just haven’t had the time and/or the energy.
I used chicken tenderloins (what I happened to have on hand) and cooked them in the slow cooker. I didn’t have any packets of taco seasoning, so I dumped in some Tex-Mex seasonings. Nothing was measured, just a bit of this, some of that, and a couple of dashes of the other. I cooked it with a can of chicken broth. I wish I could have thought of a way to use the leftover broth….
As the chicken was nearing being done, I started prepping the rest of the taco ingredients. I mixed a can of refried black beans and low fat refried pinto beans. I had a small bag of Taco Bell instant Spanish rice. (Fred made the rice, and missed the directions a bit….)
I chopped some tomatoes and lettuce to put on the tacos. I had bought these at Fred’s request earlier in the week for him to make his Dagwood sandwiches. I’m glad I had the lettuce and tomatoes. The fresh ingredients were a nice bonus.
I removed the chicken from the slow cooker and shredded it. I put it in a skillet on med-low and added some salsa. I added a bit of the broth from the slow cooker to keep the chicken from sticking to the pan and to keep it moist.
I’m blessed to have a 5th burner on my stove with a griddle on it. I was able to warm the tortillas on it while the chicken finished up in the skillet.
Lil Bit thought it was great that I wanted a picture of her plate. Her taco looked the best, but of course you can’t see what’s in it.
We have a bad habit of over-filling our tacos. It makes them messy, but oh-so-good!
Chicken soft tacos will definitely become another family favorite, especially through the summer when fresh lettuce and tomatoes are plentiful. Cooking the chicken in the slow cooker is an easy way to cook without slaving over a hot stove or baking in the oven.