KA's Crockpot Chicken Tacos

Thanks to one of my friends I got this recipe from, this was a big hit, and very easy to do! Just set it aaaaannnnd forget it! (homage to the Ronco rotisierre infomercial for those who didn't catch that.) Anywho, try it and you'll love it. Please comment here.


All you need:


3 chicken breasts (you may use frozen)
1 package of chicken taco seasoning
1 can of Rotel diced tomatoes and chiles (or pico de gallo)
1/2 cup water
1/4 cup of olive oil
20 or so corn tortillas (I prefer yellow corn, not sure why...but you can use white.
3 tbsp. canola oil

Directions:


Set crockpot on low. (Don't laugh, I love my 'old skool' hand-me-down crockpot better than I do my brand new one. For some reason I think the old one cooks the food better.)




















Add Taco Seasoning. I used McCormick's but any brand will do.






























Put chicken breasts on top of the taco seasoning. Add the Rotel, water and oil.




















Leave in crockpot for 6-8 hours. Around the sixth hour, turn up heat to high.

This step is optional: Pour contents of crockpot in a a deep skillet (including liquid.)
Push chicken pieces to the sides of the pan, leaving a 'hole filled with sauce'.
Add two tablespoons of flour or cornstarch to the 'hole' for thickening the sauce.




















As the sauce thickens, use two forks to shred chicken.

Turn the heat to a low setting and begin to prepare tortillas. In a omlette pan (8" skillet), heat up three tablespoons of canola oil on a medium high setting. Place tortilla in pan. Once you see the tortilla bubbling up in the middle, flip. After about twenty seconds, remove tortilla from pan and place on a folded paper towel to drain excess oil. Repeat until you have the desired number of taco shells.

Add your toppings (I used colby-jack shredded cheese and shredded iceburg lettuce.)