I knew that we were having a busy week. Jim would be in and out of the house along with the kids. So for this particular dinner I wanted something easy and no fuss that everyone could have when they were ready in between meetings and various places to go. I also wanted something easy for me so I would not be in the kitchen the entire evening. With all of that in mind… I put my slow cooker to work!
These BBQ chicken tacos are full of flavor and texture. You can make your own corn salsa but I came across a bottle of corn salsa in my grocery store aisle and used that. We all enjoyed the taco version of this recipe, but I also made this into a taco salad the next day for lunch and that was just as delicious!
INGREDIENTS
1 package of store bought taco shells (crunchy or soft)
4 boneless, skinless chicken breasts
1 bottle of your favorite BBQ sauce
Shredded lettuce
1 cup diced tomatoes
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
store bought or home made corn salsa
DIRECTIONS
Put your slow cooker on low. Add the chicken and your favorite BBQ sauce and cook until chicken is cooked through. I cooked mine for 6 hours on low. When the chicken is cooked through, take the chicken out of the slow cooker and shred using two forks then place back into the slow cooker and mix well covering the chicken with the BBQ sauce. Chop Lettuce, slice tomatoes, shred cheese or use packaged shredded. Open corn salsa. At this point everything is ready. When you are, just warm taco shells slightly in the oven or microwave according to package directions and build your taco starting with lettuce then adding chicken, cheese, corn salsa and tomatoes.
Enjoy,
NOTE
To make taco salad I added everything in the same order as I made the taco but also crushed up some tortilla chips and put those on top you could also crush up left over taco shells if you wanted and add those to the top.
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