Two Ingredient Crockpot Taco Chicken

Remember a couple of weeks ago when I said that most of my new recipes come from Pinterest? They really do. I shared with ya'll three recipes, here, that I wanted to try since fall is on its way and I'll need a go-to recipe, something quick and easy, to throw together as my schedule gets busier and busier. I decided to first try the Two (2) Ingredient Crockpot Taco Chicken. Can't go wrong with a crockpot, right?

My multi-generational family loves Tex Mex food. However, we are not fans of spicy foods, so this recipe will be uniquely spicy-free. 

Here's what I did:

1. I took 2 1/2 pounds of chicken breasts and tossed them in the Crockpot (already thawed). Then I bought a 16 ounce jar of Salsa Verde and poured it over the chicken. Next, I turned on the crockpot to high and cooked for four hours. That's it. The smell was amazing all day long. 

2. While that was cooking, I ran to the nearest Freebirds and bought their creamy queso. Can't beat their queso. Then I headed over to Whataburger and asked for some extra guacamole to add to our stockpile of toppings. I seriously had MOM BRAIN and went right past the avocados in the grocery store. OOPS. 

3. About 15 minutes before the chicken was ready, I gathered up the rest of the condiments that my family loves, like butter lettuce, shredded cheddar cheese, sour cream, and cilantro, and started laying out a spread on the counter.

4. When the chicken was ready, I took a fork and shredded it while it was still in the crockpot. Easy. 

5. Last, but not least, I grabbed some flour and corn tortillas and seared them individually on the kitchen stove top. Yep. I laid them right on top of the burner and seared them. 

Then I made the "DINNER's READY" call. That's always the scary part for me. But this time, my new recipe was a hit. A major hit. Even Baby Hunter approved of the chicken. Sold!

Credit goes to Sommer on www.aspicyperspective.com Although I tweaked it a bit for my family, kudos to her for the idea.