The weather is getting colder, and for some that means it’s Crock Pot time! I love using my Crock Pot all year long, but there is just something about having a ready to go hot meal waiting for you and the family after a long day out. It’s comforting, and best of all, it’s easy and stress free.

With a Crock Pot, you have the ability to toss in a bunch of ingredients, set the temperature, wait 4-8 hours, and have a meal ready to go. The combinations and recipes are endless! I’m going to share with you one of these recipes that is a staple in my house, and about as easy and flavorful as it gets!

We love tacos! It is possible that there does not exist a more perfect and versatile food. In an effort to stay a bit healthier, I developed this recipe for chicken tacos. Using the Crock Pot, you cook the chicken for most of the day. When it's dinner time, get together your taco fixings and put them together however you like!

Crock Pot Chicken Tacos

Chicken Ingredients:

Boneless Skinless Chicken Breasts (frozen or fresh)

Salsa

Taco Seasoning

Salt and pepper (to taste)

Taco Fix-ins:

Flour or Corn Tortillas

Grated Cheese

Salsa or Pico de Gallo

Sour Cream

Lettuce

Optional Fix-ins:

Limes

Fresh Cilantro

Avocado

Diced Onions

Tomato’s

Directions:

1. Spray the inside of the Crock Pot with nonstick cooking spray. You’ll thank me at cleanup time!

2. Place the chicken breasts in the bottom of the Crock Pot. It’s OK if they lay on top of each other a little. As Crock Pot and family sizes do vary, the amount of chicken you’ll use will also vary. For our large family of 6, I have a large Crock Pot and use 3-5 whole breasts depending on their size.

3. Sprinkle salt and pepper to taste, and a generous dusting of taco seasoning over the chicken. If you’re using one of those ready to go little packets of seasoning, use the whole thing.

4. Pour salsa over the top of the chicken. You don’t need to cover it completely or drown it, just an even covering. About 1/3 of a regular jar.

5. Cover and set the Crock Pot dial to Low and cook for 6-8 hours depending on whether you’re using fresh or frozen chicken breasts. If you’re in a bit more hurry, set it to High and cook for 4-6 hours.

6. When done, empty out a bit of the excess liquid, about a cup. You don’t want this dry by any means, but you don’t want it dripping either.

7. Using tongs and/or a couple forks, shred the chicken in the Crock Pot, mixing with all the liquids.

8. The fun part! Fix up your tacos however you like. Place some of the chicken in the tortilla, a bit of cheese, more salsa, sour cream, lettuce, onion, cilantro… It’s entirely up to you and your tastes.

9. Enjoy!

This recipe is very simple and oh so tasty! The Crock Pot makes it no fuss, just toss in your ingredients and let it cook. It doesn’t have to be precise or measured, it will turn out great. Then you have the freedom to fix up those tacos any way you like, there is no right or wrong, just darn good eats!