Crockpot Creamy Chicken Tacos
Indulge in a mouthwatering twist on traditional tacos with these creamy and delicious Crockpot Creamy Chicken Tacos. Perfect for busy weeknights or entertaining friends, this easy-to-make recipe is sure to become a family favorite in no time.
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup salsa
- 1 cup sour cream
- 1 can black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 12 taco shells
- Optional toppings: diced tomatoes, sliced avocado, shredded lettuce
Instructions:
- 1. Place chicken breasts in the slow cooker and sprinkle taco seasoning over the top.
- 2. Pour chicken broth and salsa over the chicken.
- 3. Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and shreds easily.
- 4. Shred the chicken with two forks and return it to the slow cooker.
- 5. Stir in sour cream and black beans, and cook for an additional 30 minutes.
- 6. Spoon chicken mixture into taco shells and top with shredded cheese and your favorite toppings.
Popular questions:
- Q: Can I use chicken thighs instead of chicken breasts?
- A: Yes, you can substitute chicken thighs for chicken breasts in this recipe.
- Q: Can I use Greek yogurt instead of sour cream?
- A: Yes, Greek yogurt can be used as a substitute for sour cream for a lower fat option.
- Q: Can I use pinto beans instead of black beans?
- A: Yes, pinto beans can be used as a substitute for black beans in this recipe.
Helpful tips:
- 1. Add a squeeze of lime juice for a burst of fresh flavor.
- 2. Toast the taco shells in the oven for a crispy texture.
- 3. Customize the toppings with your favorite ingredients like guacamole or salsa.
Expert Secrets:
- 1. Use high-quality taco seasoning for enhanced flavor.
- 2. Adjust the amount of salsa to control the level of spiciness in the dish.
- 3. Reserve some shredded cheese to sprinkle on top just before serving for a gooey finish.
