Slow Cooked Chicken Tacos

Slow Cooked Chicken with a homemade Taco Seasoning. 

A real family favorite!


3 pounds boneless, skinless chicken breasts
6 tablespoons Homemade Taco Seasoning
1 15 oz can diced tomatoes
1 small can chilis
12 flour tortillas
shredded lettuce
shredded cheddar cheese
sour cream fresh cilantro

  1. Place the chicken, along with the seasoning, canned tomatoes and can of chilis into a 6 quart slow cooker.  Cook on high for 4 hours or low for 6.  The chicken is done when it can be shredded with a fork.
  2. Shred the chicken in the crock and then pass it through a strainer, saving the sauce in a separate bowl.  
  3. The chicken is now ready to be served as tacos.  Just fill flour tortillas with a portion of chicken and then finish with choice of toppings (lettuce, tomato, cheese, sour cream, cilantro...)

Tami's Tip:
The sauce left after straining the chicken makes a wonderful 'quick' Mexican rice side dish.  Cook rice as directed on package (instant or long cook).  When done, add just enough of the sauce to the rice to cover it but not make it soupy.  Serve warm!  

This is a great recipe for bagging and putting in the freezer.  Put the chicken, seasoning and 2 canned ingredients into a gallon sized freezer bag. Label with what it is and the date, freeze and use when needed by dumping items from bag into a slow cooker. 

I originally put this recipe in the freezer.
Here are the ingredients I had set out to be bagged.

Putting it all in a bag was fast and easy.  

This went into the freezer until I was ready to slow cook it later in the month. 

Now to make tacos!
It's always so hard to get tacos made using flour tortillas.
So here is a tip....
This is a plate rack I have in my pantry.
It's perfect for holding 8 flour tortillas at a time.
I can fill them all the way for people to grab and go or....
I can pre-portion the meat in each tortilla
and let them fill with the toppings of their choice.
TIP: I am always feeding hungry boys that will eat as much as I put out...even if they don't NEED to eat that much1
This can wreck a weekly grocery budget,
especially if I have cooked extra with the intention of using the 'overage' for another meal.
My solution is to pre-portion out the meat and hold the extra back
so they can't graze me out of leftovers!
The rice on the side was some leftover rice from a meal earlier in the week.
I just reheated it with the sauce from the chicken taco meat
and in minutesI had a fabulous side dish.

To get more of my seasoning recipes from my past business 
click over to 'the store' and find my recently released 

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