Monday, April 10, 2017

slow cooker shredded chicken tacos... 8 hours

the goods:

2 boneless, skinless chicken breasts
1 can (14.5 ounces) diced tomatoes
1 cup chicken broth
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
corn tortillas
2 cups vegetable or canola oil, for frying
2 cups shredded romaine lettuce
2 tomatoes, chopped
1 avocado, chopped
finely grated Mexican cheese (I use a combo of monterey jack and cheddar)
sour cream, lime wedges, and hot sauce, for serving

In your slow cooker, combine the chicken, diced tomatoes, chicken broth, cumin, salt, and pepper. Cover and cook on low for 8 hours, or on high for 4 hours.
When the chicken is about 30 minutes from being done, heat oil in a cast iron or other large skillet, over medium-high heat. Chop up other toppings while you wait for the oil to get hot. Once oil is hot, place a corn tortilla in the pan. Using tongs, fold tortilla in half, holding top part up to form a taco shell. Once bottom side is golden and crisp, flip taco to brown the side you were holding up. Place on a paper-towel-lined plate and repeat with as many shells as needed.
Once chicken is done cooking, shred with 2 forks in the slow cooker. Stir around shredded meat in the juices. Assemble tacos by layering meat, cheese, tomatoes, lettuce, sour cream and drizzling with lime juice and hot sauce.

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