Tuesdays are always taco night. We get a little bored with the same beef tacos on tortillas so we like to mix things up a bit. This crockpot chicken taco recipe is so easy and quick and is so yummy!
As always I aim to use all locally grown products so our chicken is from a local farm!
You can change up how you serve this too. We usually like to serve it over rice and top with avocado, corn, tomatoes, cheese, and some taco sauce. Or you can just place it in a tortilla and add your own favorite taco toppings. Either way is it a great addition to your Taco Tuesdays!
Ingredients
| 4 | 4 chicken thighs (bone in or out) |
| 1 jar | Verde salsa |
| 1 16 oz can | Rotel |
| 1 tsp. | garlic powder |
| 1 tsp. | onion powder |
| 1 tsp. | salt |
| 1 tsp. | pepper |
here’s how
| 1 | Place chicken in the bottom of the crockpot |
| 2 | Top with all ingredients |
| 3 | Cook on low for 4 hours |
| 4 | Remove chicken from crockpot and shred (removing bones) |
| 5 | Return to crockpot and stir |
| 6 | Add chicken to a tortilla or over rice and add your favorite taco toppings |
| 7 | Enjoy |
storage
FREEZER
This is a great recipe to store! Store in an air tight container for up to 3 months once cooked fully.
FRIDGE
Store leftovers in an airtight container for up to 3 to 4 days.
Rustic Ridge Mama 