Quarantine Crispy Chicken Tacos | Crockpot Slow Cooker Taco Recipe

Get out a 4-quart crock pot.

Place 2 boneless skinless chicken breasts into the crock pot.

Cover the chicken with chicken broth.

Put the lid on and set the cooker to high.

Cook the chicken for 6 hours.

Remove the chicken from the crock pot; it should be tender and falling apart.

Strain the chicken broth into a Pyrex dish.

Chop the chicken into pieces using a chicken chopping knife.

Transfer the chopped chicken into a frying pan.

Turn the stove to low (about 2) and add some of the chicken broth to the frying pan.

Season the chicken with southwest seasoning and granulated garlic to taste.

Heat a pan with peanut oil for frying tortillas.

Fry the corn tortillas in the hot oil until crispy.

Remove the crispy tortillas and place them in a taco holder.

Assemble the tacos with the warm chicken, cheese, salsa, guacamole, lettuce, and green chili and cilantro rice.

Equipment Needed

Dietary

Allergens