It Can Be Taco Tuesday Every Night With These Easy Crockpot Chicken Tacos
If there are two foodie things I love in life they would be Mexican food and anything I can make in my crock pot. Anytime it’s my turn to pick where to go out to eat I invariably choose a local Mexican restaurant—I just can’t pass up those bold and spicy flavors!
And on the nights I’m in charge of dinner (my oldest daughter has taken to cooking a few nights a week—such a lifesaver!) I find as many chance as I can get to bust out a slow cooker recipe. It seems that anything you make in their just comes out cooked perfectly, something that doesn’t always happen in our finicky oven.
Fortunately, my family doesn’t seem to get sick of crock pot dinners, so I can get away with serving one or two a week without complaint. And when I see a recipe that combines both of my food loves I can’t help trying it out! Especially when it looks so easy and delicious. Are you that way? I have zero patience when it comes to trying something new.
This one is especially perfect for those days when you have all of 10 minutes to prep your ingredients—it comes together in a flash.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: You can easily swap in boneless, skinless chicken thighs for breasts if you prefer dark meat.
Photo and recipe courtesy of Clover and Thyme.
Leave A Comment