1500 Days to Freedom

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Sunday Make-Ahead Recipe: Taco Chicken

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Hi there, Mrs. 1500 again. Today’s make-ahead recipe is taco chicken. I don’t really know what to call it. I made this up a few years ago, when I didn’t really have inspiration to make anything, and had these ingredients on hand. I threw everything into the crockpot, and it came out delicious. A family favorite was born.

This recipe is really good for many different meals. You can wrap it in a tortilla or put it into taco shells for a quick meal, you can put it on lettuce for a nice salad topper, you can skip all that nonsense and just put it into a bowl and eat with a fork. I like to add avocado and cheese, but really you can do whatever you want. It doubles wonderfully and freezes well, too. (I never really understood why a recipe would or would not double easily. If the single version works, why wouldn’t a double version? But there are recipes that do not double easily. Over my head.)

Taco Chicken
1 lb chicken (I use chicken breast, but you can use almost any part of the chicken, just take off the skin first)
1 pkg taco seasoning
1 can tomatoes, not drained
1 can corn, drained (or equivalent of fresh or frozen)
1 can black beans, rinsed and drained

Put chicken in bottom of slow cooker. Cover with taco seasoning. Pour remaining ingredients in whatever order you wish. Cook on low for 8 hours or high for 4 hours. Remove chicken from cooker, shred with a fork and return to pot. Give the whole thing a big stir and cook for another 20 minutes.

It sounds too easy, but it really is quite tasty. I also add some dehydrated onion to the whole thing before I cook it. I don’t really have a measurement for it, I just dump it in. Let’s say between 1 tablespoon and 1/4 cup. We like onions here…

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Comments

  1. This makes me wish my husband would eat Mexican food. He absolutely can’t stand the stuff.

    Most recipes double well, but in my experience cakes often don’t, and you should never, ever attempt to double a jam recipe. For some reason it just doesn’t work and the jam never gels. If you want to make more jam than is specified in a boil, you need to make successive batches.

    I ended up with six briskets, and I’ve been making this, which cooks slowly and tastes amazing. I think you could probably use some other cheap cut of meat too.

    http://food52.com/recipes/19878-nach-waxman-s-brisket-of-beef
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    • This recipe freezes beautifully, so you can make it, and freeze what you don’t eat. Or portion it out into single servings and put it in the freezer, take one with you to work and it will thaw by the time lunch rolls around. Oh wait, you have all that brisket in the freezer… nevermind. Good luck!

  3. Lovely! I only do EASY! Thanks – gonna try this soon! (I only have a kitchen because it came with the house! Seriously!).

  4. I make this too, with a few extra spices. I like bone-in chicken thighs because they cook up so tender and I find white meat gets too dry/”blah” in the slow cooker. Serve over rice, or in a wrap. And it is so easy!

    • Ooh, I never served it over rice. That would be great. I prefer dark meat chicken, but Mr. 1500 insists on white meat. Sigh. At least with this recipe, there is so much liquid that the white meat chicken soaks it up after you shred it. Nice and moist.

  5. Mrs. 1500!!! The crock pot has become one of my very best friends! It always does me right and saves me a lot of hassle and Tammy knows how I feel about a hassle. You 1500s certainly have some good eats over there. Thanks for sharing and have a tasty one!!!
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