With Cinco de Mayo approaching, I decided to experiment and come up with a quick and easy recipe for chicken tacos. Forget about the mass amount of prep time, this no fuss dish is deliciously easy-peasy.
You will need:
4-6 boneless, skinless chicken breasts (make sure it is thawed out, not frozen)
1 container of salsa of your choice
3 T. minced garlic
2 T. cumin
1/4 c. of lemon juice
shredded lettuce (or spinach)
Place chicken breast and cover with salsa, garlic, cumin and lemon juice in a slow cooker on low. Cook for 6-8 hours, checking every few hours.
When removing the chicken from crockpot, make sure you have a landing space. The chicken will be moist and falling apart. Shred with fork. Place in tortillas, garish with toppings and enjoy. Be sure to spoon some of the left over salsa from the crockpot on top.
Keep craving what you love —