Crockpot Chicken Tacos

We tend to use the crockpot a lot more in cooler months. I love it...minimal prep work and no clean up. We buy the crockpot bags (next to Ziplocks in the grocery or Target) so all we have to do is wipe the pot out with a damp cloth.

We have a couple of old standby recipes, and a friend recently gave me the recipe below, which David and I quickly renamed to Crackpot Chicken Tacos because they are so good and addicting. We ate this in low carb tortillas, but I've heard that it works well in enchiladas and other dishes, too.

No photos because it just isn't all that pretty!

Crackpot Chicken Tacos

One pack taco seasoning
4-6 chicken breasts
Fresh pico de gallo
Olive oil
1/4 - 1/2 cup water

Don't use a crockpot bag for this recipe. Sprinkle the taco seasoning on bottom of crockpot pot. Top with chicken and pico. Drizzle with olive oil (approximately 1-2 tablespoons) and water (use more water if you'll be cooking longer). Do not stir! Cook on low for 4-6 hours. Shred chicken, stir, and simmer 30 additional minutes.

We bought a container of pico (probably about two cups) from the produce section of our grocery, but you can use homemade if you have a good recipe. I also found Wholly Guacamole fresh chunky salsa for fifty cents a package, so we'll use that next time.

I've found so many recipes using the crockpot that require pre-cooking the meat. What's the point of a crockpot if you can't throw it all in with no prep work? What are your favorite no-prep crockpot recipes?