Taco Kitchen

Tonight, we went to the Taco Kitchen. That is, our kitchen. We made tacos. In the crockpot. It was so easy. I put them in this morning, turned on the timer for 6 hours, and went to work while they cooked. Can’t get any better than that. I need to find more crockpot recipes because it was amazing not having to cook after work and working out. The only thing I had to do was cut up some onions and peppers, and assemble the tacos of course.

Want the recipe? It’ll change your life. Put however many chicken breasts you want in the crockpot (frozen or fresh), add some salsa (half or whole jar, enough to cover the chicken pretty liberally), and then cover it all with some taco seasoning. Exact measurements are not super important here—I promise you can just eyeball it and they’ll turn out just fine. Cook on low for 5-6 hours or high for 3-4 hours (amount of time depends on your crockpot and whether the chicken was fresh or frozen—obviously frozen needs to be cooked longer). That’s it. The most work you do with this recipe is picking which salsa you want and then assembling the tacos, but that’s the fun part!

Last night, I made some black beans in preparation for taco night. They take a while but are also super easy to cook. But because these are fresh beans—not from a can—they take some time. You just have to boil them for a few minutes and then let them simmer for a few hours until they reach your desired softness.

So I got home from my run and dinner was ready! I chopped up some green onions and a few of the yum yum peppers from the farm bag for toppings. To shred the chicken, I put my handheld mixer in the crockpot and let it do its thing. Shredded chicken in no time and with almost zero effort. Next, I prepared ze tacos…

For mine, I added a few spinach leaves and then the chicken, cheese, black beans, green onions, yum yum peppers, and the most delicious salsa—Bacon Salsa from the Showcase of Citrus in Orlando. The Showcase of Citrus might sound like a kitschy Orlando attraction, but let me tell you, it. Is. Awesome. It’s a citrus farm with I don’t even know how many acres; you can take tours of it on this giant swamp-buggy-monster-truck thing, pick your own fruit, sample a variety of fruit wines (key lime wine for the win!), visit with a vary odd array of animals (a kangaroo and an emu among them), and shop around. Almost everything they offer—which includes salsa, honey, spices, barbecue sauce, wine, Bloody Mary mix, hot sauce, and candy—is locally produced from their farm or one in the area. This Bacon Salsa legit tastes like it has bacon in it, so you get the taste without all the grease. Not that anyone cares, but it’s good for those times when you’re trying to be a little healthy.


That was a tangent. Back to the tacos. I also added some queso to one of them and heated it up for a few seconds to let the cheese melt.

The tacos were amazing, so full with with toppings I could barely fold them. But that’s how I like it. Turns out the yum yum peppers are not as spicy as jalapeños after all, because there was no burning sensation after eating these. I guess it was the red pepper and pepper in the roma beans I made the other night that was spicy. Anyway, I hope you enjoy this super simple recipe—have fun making it your own with various salsas and spices!

Here’s the final dish… It’s on a plate, but no forks required for this one 😉


You’ll notice a very sleepy Pegasus in the background of this one. He was very upset when he had to move from the couch for dinner time. So much so that he just stared at us with his sad eyes the entire time we ate. Then he got back up on the couch, stopped whining, and went back to sleep. Ahh… the life of a dog.

Crockpot Chicken Tacos


  • 4 chicken breasts (fresh or frozen)
  • Salsa of your choice (use enough to coat the chicken, usually half a jar or a whole jar)
  • Taco seasoning (use enough to coat all the chicken)


  1. Place chicken in crockpot.
  2. Pour salsa and taco seasoning over crockpot.
  3. Cook on low for 5-6 hours or high for 3-4 hours (longer times are if chicken is frozen). Stir every now and then if possible.
  4. Assemble tacos with toppings of choice and enjoy!

*Bonus Recipe*

Use leftover chicken and make nachos! For this, cover a large pan with tin foil. Place some tortilla chips on the bottom and then top with chicken and toppings of choice. Add as many layers as your heart desires. Bake for 15 minutes at 350 degrees (F) or until cheese is melted (this is assuming you have cheese on there; I assume everyone adds cheese to nachos because that’s only natural). Serve hot and enjoy! It’s probably wise to have some extra tortilla chips on hand because the ones at the bottom tend to get a little soggy. If you like soggy, then by all means, enjoy as is with a fork!



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