It's National Taco Day: Crock-Pot Chicken Tacos

Happy National Taco Day! This has to be one of my favorite food holidays. Tex-Mex food and I are best friends. So, if there's an entire day dedicated to eating tacos, sign me up.

In honor of this glorious food holiday, I have decided to share my brother's Crock-Pot recipe for tender, juicy and delicious chicken tacos.

This is an all-day process, so you'll have to get started early. Place one pound of boneless, skinless chicken breast into your Crock-Pot with one small can of chicken broth. Make sure that the chicken is covered just enough with the chicken broth so that it doesn't dry out in the Crock-Pot. If you need more chicken broth, then go for it.

Next, season the chicken with your own taco seasoning blend, or simply use a pre-made package of taco seasoning, and top with one-and-a-half cups of salsa. Again, use your own salsa or store-bought salsa; either one works just fine.

Finish with a little bit of salt and pepper and cook that chicken for six to eight hours.

After your chicken is fully cooked and your house smells like a Tex-Mex restaurant kitchen, remove each piece of chicken and place in a large bowl. Be sure not to pour the juice from the Crock-Pot over the chicken; you'll have plenty of flavor in the chicken, so no need to drench it in more liquid after it cooks.

Shred the chicken with two forks until you have bite-size pieces. Add more seasoning if you think it needs more, and you're ready to eat.

You can make these tacos with soft tortillas or crispy taco shells. The chicken will be so soft and flavorful that it doesn't matter what you use to put it in.

Top with your favorite ingredients and enjoy. You can also use this same method with beef or pork. The key is to get the meat extremely tender so that it melts in your mouth every time you bite into your tacos.

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Molly Dunn
Contact: Molly Dunn