These are chicken tacos. I’m sure you’re thinking, "Oh… boring… chicken tacos. Haven’t seen that before… psh". Well you are wrong. You haven’t seen these before. These chicken tacos are so good that they are bad… bad because you will just want to keep eating and eating and eating them until your stomach is so full that you are certain it will explode. Not only are they so yummy, but they are by far the easiest chicken tacos you could ever imagine making. I’m not kidding. I’ll tell you why in a minute though. I have to build up the suspense…
Ok. I have made these once before, many, many months ago, if it was even in this year, I honestly cannot remember. I cannot even tell you what made me think of them the other day because I truly have no idea. I also can’t remember how I found out about this recipe. I have a hunch though that it was either from my mom, or tv. See, this recipe is from Martha Stewart (or as my dad calls her MFS… use your imagination for the word starting with an F) and my mom and I both love her. I told Brad when we started thinking about where to register for our wedding that we pretty much had to do Macy’s so I could have as much Martha Stewart stuff as possible. She’s just awesome. Luckily, Brad (even though he hates her) loves me enough to be ok with registering for lots of her stuff. Ohh… how I miss getting those gifts! Let me tell you, I was highly entertaining to watch open gifts. I was thrilled about everything, from appliances to wooden spoons, to margarita glasses to measuring spoons. I loved it ALL.
Anyway… tacos… Ok, here’s why they are easy. You cook them in a crock pot. For reals. I love crock pots, however, we don’t really use ours much just because I get too scared to use it while we aren’t home. I’m just paranoid like that. I’m worried too now because while washing the damn thing (such a pain in the ass to do by the way) I cracked it, on the bottom, all the way through. So now I have to see if it leaks. Boo hoo!!!
Ok, so for the tacos, all you do is throw in some chicken, salsa, garlic and a few other ingredients and cook it either on low for 8 hours or high for 4 hours. I will put the link to the recipe down at the bottom, but first you should know the changes that I made because, well, I like to make changes and when I make changes, everything tastes better.
First, the recipe calls for chicken thighs. We had 2 chicken breasts leftover from a week ago in the freezer so I thawed those and threw them in there. 2 chicken breasts was plenty for the 2 of us. They were big chicken breasts though, so we had a lot left over. Also, I probably added double the amount of salsa that the recipe called for. It says half a cup… I disagree, you need more. I didn’t actually measure it, but I know it was at least a full cup. I also added some more later on after I shredded the chicken. I felt it needed more. The recipe calls for chipotle chiles in adobo sauce. Ummmm no thanks. I don’t particularly care for those, they are too smokey tasting for me. So I skipped those and instead, I put in a whole (4oz) can of green chiles. Yum. I love those. I also threw in some hot sauce because… uh, why not?? Oh, and I did not use a full tablespoon of chili powder. With there being less chicken, I didn’t want to go crazy. I didn’t measure, of course, so I can’t say exactly how much, but I’d guess I probably used half. You can always add more, but you can’t take any away, so keep that in mind!
I set the crock pot on low, and the recipe says if you cook it on low, it will cook for 8 hours. That’s a lie. Ours was done in 6. Maybe it was because we had less chicken, I’m not sure. But by hour 5 I was thinking they were done but I let them keep going. When I opened them at hour 6, the sauce was starting to burn along the sides and so I just flipped the crock pot to warm. So we ate dinner a little earlier than planned, but that’s ok! I don’t know how long it would take if you cooked it on high. My guess is probably not the full 4 hours. But I would just suggest checking it every once and awhile. I opened it, stirred everything around, flipped the chicken, re-covered it with the sauce… I also just wanted to smell it because it smells sooo yummy.
We topped ours with sour cream, tomatoes, cilantro and hot sauce. Neither one of us felt they needed cheese. I used crunchy taco shells, Brad used corn tortillas and you could definitely use flour tortillas. You might even try making nachos with them!
I highly suggest you try these. With them being so easy, it’s silly not too! If you are ok with leaving the crock pot on while you go to work, then these are awesome for during the week. They really are super good and you can use whatever your favorite Mexican ingredients are, like your favorite salsa, which is nice! Next time we might add jalapenos, maybe some onion or some peppers… you can really get creative with them!
Ok… now go make these. Here’s the recipe!