Crock Pot Shredded Chicken Tacos

These Crock Pot Shredded Chicken Tacos find a place on our dinner table 

at least once a month.

A family favorite for sure!

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I realize I've given you two "taco" like recipes in the past two weeks, but what can I say? This pregnant mama is craving Mexican.

So I hope you can bare with me.  This are really, really good.  And really, really simple.  And it can feed a crowd, aka, my family.  Granted there are only four of us, but one is the husband who can put away a few platefuls and think nothing of it.

We did have a bit of this meat leftover the next day, so I wrapped them up with some cheese and extra sauce and made a few enchiladas.  Same stuff, different meal!

Now these tacos are exciting, but I also have some other things brewing on this little old blog. First off, have you been following my daily Facebook posts?  We are currently on Day #12. I can't believe the month of February is almost half way done.  I've gotten some great feedback from you guys....I hope you keep tuning in!

Also, during the last week of February a group of about 10 other Iowa food bloggers and I will be hosting a thrilling and fantastic giveaway.  One you definitely don't want to miss out on.  I'll give you a hint....it involves money.

For you.

Excited yet?

I guess if money doesn't excite you, then I sure hope these tacos do!  Because let's be honest most of the work for this dinner is done with the help of a crock pot.  I use my 5 Quart Crock Pot and it works great!  The perfect size.

Crock Pot Shredded Chicken Tacos

Print this Recipe!

4 boneless, skinless chicken breasts

1 t. cumin

3 t. chili powder

2 garlic cloves

1 onion, finely sliced

1 32 oz. can whole tomatoes

2 c. chicken broth

1 t. salt

1 t. pepper

2 T. oil

1.  In a skillet, heated to medium high, add oil.  Saute onion until translucent.

2.  Add onions, chicken breasts and chicken broth to the crock pot.

3.  In a blender combine spices, garlic cloves and tomatoes.  Blend on high until smooth.  Pour mixture into the crock pot.

4.  Cook on LOW for 6-8 hours or on HIGH for 4-5 hours.

5.  Remove the lid and shred the chicken once cooked, allowing to simmer in the sauce until ready to serve.

6.  Assemble as tacos.

Happy Hump Day!

And Happy Birthday to my husband.  For 6 months out of the year we are the same age.  Starting today.  I feel so much better during these 6 months.