Recipe: Crockpot Chicken Tacos

What a beautiful, spring-y weekend we had here in Columbia!
 

 

I'm talking sunny skies and temperatures nearing 80 degrees. It felt amazing outside. I had all of the windows open in our house yesterday and it was the best thing ever.
 

I even got a little adventurous and went out into the yard to steal some flowers from the side of our house. I carefully staked out the area for any snakes who were taking advantage of the gorgeous weather before moving in & quickly snagging a few blooms.
 

 

Anyone who has seen our yard knows that I have zero green located in my thumb. Nada. Zilch. Anything that might be growing in a pot in our yard is a direct result of me asking my mom to plant something. I regularly google "what do hydrangeas look like in the winter" just to make sure I haven't killed those, too. But flowers in a vase? I can handle that! ... mainly because they're not supposed to last all that long anyway.
 

So, back to what we had for dinner last night: Crockpot Chicken Tacos!
 

My friend Camlin reminded me last week of this recipe and I knew that I had to make it this weekend. And share with y'all, because who doesn't love an easy crockpot recipe? Who doesn't love tacos?!
 

Crockpot Chicken Tacos

 

Ingredients

3 chicken breasts

2 cups chicken broth

1 packet dry ranch seasoning

1 packet taco seasoning

1 can Rotel
 

Directions

1. Mix the dry ranch seasoning and taco seasoning together with the chicken broth.

2. Place chicken breasts in crockpot and top with the chicken broth mixture and the can of Rotel.

3. Cook on high for 3-4 hours or on low for 6-8 hours until chicken is done.

4. Shred chicken with a fork & return to crockpot.
5. Serve in a flour soft shell with your favorite taco toppings.
6. Enjoy!
 

... and let's just say that I had to scrape the bottom of our crockpot to get enough leftovers for lunch today. It's that good.
 

Happy Monday!