Crockpot Cilantro Lime Chicken Tacos
bonCook tools used: Large Round Mold, Resistant Spatula, Citrus Press
Ingredients
2 pounds skinless, boneless chicken breasts, (fresh or frozen)
1 packet taco seasoning
1 16 ounce jar salsa
1/3 cup chopped fresh cilantro
Juice of two limes
Directions
Place the Large Round Mold in the bottom of your crockpot. Place the chicken breasts in the mold, sprinkle with taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
Place the lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from the crockpot to a separate bowl and shed with two forks. Moisten chicken with small amounts of juice left over from the mold until you get the amount of moisture that you like.
Serve with taco shells or tortillas, adding your favorite toppings.
* bon Tip- Instead of shredding the chicken with two forks, use your electric or stand mixer. Simply put the cooked chicken in the bowl and mix on medium speed. It shreds
perfectly in seconds.
* If it's too hot to turn on the oven this will save you from the heat and time in the kitchen. The added bonus is lining the crockpot with the Large Round Mold. This recipe will feed a crowd and keep your kitchen cool. A drizzle of ranch dressing is good too.
