"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Crock Pot Chicken Tacos, by Jessica Duke, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 skinless chicken breast 1 large jar of your favorite salsa
In your crockpot, place your chicken breasts first. Then pour your salsa over the chicken. Once you have done this, fill the empty jar about 1/2 to 3/4 of the way to get any remaining salsa out and pour into crock pot.
Cook on low for 7hrs or high for 3hrs.
When done, take chicken out and shred. Put back into crock pot to keep warm. (Some people noted that they added sourcream to the crockpot an hour before serving and it tasted even better)
Serve on soft or hard taco shells.
Note from Angie - You can cook this and then cover with cheese at the end and have Salsa Cheese Chicken. Mark loves this!
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