Happy Wednesday, everyone! I wish I had exciting news to share, but there’s not much happening over here–just working away and spending lots of time in the kitchen.
This crock-pot shredded chicken is unbelievably simple and you’ll most likely have most, if not all, ingredients on hand. The chicken would be delicious plain, but there’s nothing like a fresh, crunchy homemade taco shell. Am I right?
- 5-6 boneless, skinless chicken breasts
- ¾ cup low-sodium chicken broth
- 2 (15 oz.) cans black beans, drained and rinsed
- 2 (15 oz.) cans diced tomatoes, drain ½ of the liquid from each can
- ½ bag frozen corn
- 2 jalapeno, seeded and diced
- 2 tsp. ground cumin
- 2 tsp. ground chili powder
- Salt and pepper, to taste
- Sour cream, for garnish
- Fresh lime juice, for garnish
- Corn tortillas
- Vegetable oil
- Place chicken, broth, beans, tomatoes, corn, jalapeno, cumin, chili powder, salt and pepper in bowl of crock pot. Submerge chicken in liquid. Turn crock pot to high, and cook for 4-5 hours, until chicken is cooked and tender.
- Once cooked, shred chicken (can do straight in crock pot with knife and fork, or remove from pot). Serve shredded chicken in homemade crunchy taco shell and garnish with sour cream and fresh lime juice.
- To make shells, warm a small skillet over high heat, then fill pan about ½ inch high with oil. Heat oil about 1-2 minutes. Place one tortilla at a time into the oil, using tongs. Immediately fold shell in half, holding in place with the tongs, and leaving a space between the two sides. Cook about 15-20 seconds, then flip and brown other side. Drain tortillas on paper towel-lined plate then sprinkle with salt.