One Pot Salsa Chicken Tacos
I don’t know why I’ve been so intimated by my crockpot! You throw a few things in there, put the top on, come back in a few hours and you have dinner. I think I just needed a good solid recipe to start me off, and this One Pot Salsa Chicken is definitely it! I’m now the spokesperson for “set it and forget it.” 😉
I can’t get over how EASY this is! It’s literally what I explained above (throw things into a pot and come back to dinner) and the flavor is so so good. You can make tacos, serve it over rice, eat it as a stew, you name it! Plus, if you are anything like me and kind of hate cooking chicken, you don’t need to ask yourself “is it cooked all the way through,” because it is!
- 1-1.5 lb chicken breasts or breast tenders
- 16 oz jar mild or medium salsa
- 8 oz jar tomato sauce
- 2 tablespoons of dried cilantro
- 1 tablespoons of garlic powder
- 1 tablespoon of onion powder
- ½ teaspoon of pepper
- ½ teaspoon of salt
- 1 can pinto beans + liquid
- 1/2 red pepper, diced
- 1/4 red onion, diced
- fresh cilantro
- cojita cheese
- Place all the chicken breasts into a crockpot. Sprinkle the cilantro, garlic and onion powders, salt, and pepper on top.
- Pour the salsa, tomato sauce, and the entire can of beans (including the liquid) on top.
- Cover and cook on high for 3 hours, until the chicken is cooked through. Shred the chicken with two forks, and let cook another 15 minutes on low.
- warm tortillas, and place the chicken and bean mixture inside each tortilla
- top with red pepper, red onion, fresh cilantro and freshly grated cojito cheese