 | I had a jar of salsa verde in the refrigerator that needed to be used. And I always love my go to, crockpot chicken soft tacos, but I wanted to make something different and ditch the seasoning packet for good. I swapped out the Rotel for salsa verde, fresh jalapeno and onion, with some lime juice added. It couldn't be easier and I really want to try the original recipe without the seasoning packet. Miss F has been quite a fan of making her own tacos lately. A little chicken, a little guacamole, tons of beans and even more cheese. It is quite a mess. |
2 tablespoons olive oil
1 pound boneless skinless chicken breasts
½ small onion, chopped
½ jalapeno, seeded and chopped
juice from ½ lime
½ cup salsa verde
½ cup chicken broth
½ teaspoon cumin
½ teaspoon salt
12 tortillas, warmed
guacamole
sour cream
shredded lettuce
shredded cheese
Pour the olive oil into the crockpot. Add the chicken, onion and jalapeno. In a two cup measure, stir together the lime juice, salsa, broth, cumin and salt. Pour over the chicken, cover and cook on low for 6 to 8 hours. Remove the chicken from the crockpot and shred with two forks, return the chicken to the crockpot and increase the heat to high. Cook for an additional 20 minutes. Serve the chicken on warmed tortillas topped with guacamole, sour cream, lettuce and shredded cheese.
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1 comment:
Gad this looks good. I just realized that I haven't had a Tex Mex fix for a while. That is soooo unusual. I better fix that. I like the use of the salsa verde by the way.
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