Crockpot Chicken Tacos & Mexican Rice

via iowagirleats.com

Make these. Just do it.  I literally loved everything about it and it was perfect for a weeknight meal (I made the rice the night before and it heated up nicely).  I could eat Mexican food every single night of the week. These hit the spot and I didn't feel near as guilty as I do after eating at a Mexican restaurant!  

Ingredients:

For the tacos:
2lbs chicken breasts (cut chicken breasts in half)
1 packet taco seasoning, or a DIY version would work too
16 oz jar salsa (use good salsa, your favorite)
Taco shells or a head of lettuce if you want to make a wrap
Toppings of your choice - chopped tomato, lettuce, green onions, cheese, avocado, etc

For the Mexican Rice (can be halved, this made a lot of rice):
1 teaspoon extra virgin olive oil
1/4 cup minced yellow onion (I just chopped up half an onion)
1 cup salsa (use good salsa, your favorite)
1 cup jasmine rice
2 cups vegetable broth

Directions:

For the Tacos: Lay cut chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.

Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings.

For the Mexican Rice: Heat oil in a pot over medium heat. Add onion, season with salt and pepper, then saute until tender, about 5 minutes. Add salsa, rice, and vegetable broth then bring to a boil. Lower heat then place a lid on top and simmer until rice is tender, about 20-25 minutes.


Enjoy!