Manic Monday~ Crockpot Chicken Tacos w/ Homemade Pico de Gallo

Mondays are usually very busy at my house.  It starts the work week for my husband, school week for the kiddos, and back to school for me as well, which means we are all usually pretty pooped by dinner time and NO ONE wants to cook.  Thankfully for the next two weeks my husband is on mandatory vacation, so we can all spend some summer vacation time together.  Still, a Monday is still a Monday….

If I know I am going to have a busy day with little time to spare, I usually try to throw something in the crockpot.  Crockpots are great because I can throw the uncooked meats and veges in when I wake up in the morning, and when dinner time is up I have a perfectly cooked hot meal with little effort needed.

While feeding my addiction to pinterest, I have noticed that this particular recipe has become increasingly popular.  I personally have made it for quite a while, although not exactly the same as the one I found on pinterest.

Hopefully you enjoy this version just as much.  I have found that it tastes almost identical to my local Mexican restaurant’s version of shredded chicken.

chicken tacos01

Crockpot Shredded Chicken

3 frozen chicken breasts  ( I like the bagged boneless skinless individually frozen ones)

1 c Pico de Gallo

1 bell pepper sliced

1 sliced onion

1/2 packet of Ortega reduced sodium taco seasoning  (I am working to find a suitable substitution using only spices)

3/4 c water

Basically just dump all the ingredients into the crockpot and cook on high for about 6 hours.

Once the chicken is tender enough to pull apart with a fork, shred using either two forks, or if you have a Kitchenaid, place the chicken in the bowl with the paddle attachment on and mix on low for about 30 seconds, or until the chicken is thoroughly shredded.  I usually add quite a bit of juice to the chicken while I am shredding so it stays nice and moist.

Voila!  That’s it!

For tacos, pair with….

Warm corn tortillas for gluten free folks

Flour or corn tortillas for non-gluten free folks

refried beans

lettuce

fresh pico de gallo

sour cream

guacamole

This recipe usually makes enough chicken for my family of 6 plus a little something left over for my lunch the next day.  Sometimes I make it solely so I have something yummy besides a sandwich for my lunches.

Pico de Gallo is so easy to make and so good fresh I am surprised people buy jarred salsa from the store anymore.

Basically the recipe is….

1-2 tomatoes (Fresh during the summer is best, but any in the produce isle will work)

1/2 onion chopped into small pieces

1/4 jalapeno chopped into itty bitty pieces (if you a heat sissy like me 😉

juice of 1/2 a lime

2 cloves garlic chopped

1 small bunch of fresh cilantro leaves chopped  ( I use about 10-15 stems from the bunch you get at the store, then remove the leaves from the stalks)

Chop up the tomatoes, and mix with onion, jalapeno, lime juice, garlic, cilantro.  You can add other ingredients if you wish, such as green onion or peppers, but basically that is all you need.  It is best when eaten 5 mins or so after you make it, but it can hold in the fridge for a few days.  It is amazing with tortilla chips.

So here’s the question for you today…. Do you have a favorite Mexican dish you love to make?  I am desperately searching for a good Mexican Rice recipe that tastes like the kind you get at the restaurants.  If you have one you’d like to share, please pass it on!

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One thought on “Manic Monday~ Crockpot Chicken Tacos w/ Homemade Pico de Gallo

  1. Pingback: Crockpot Chicken Tacos – Recipe | herChristianHome.com

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