HH went to the grocery store for me the other day. Sweet. I asked him to get me a small package of boneless skinless chicken thighs…
“You know what they look like right?” I asked…”Yeah, yeah…no problem” he said
He came home with 2 family packages of boneless chicken breasts. 14 of the biggest chicken breasts I have ever seen! Each package was over $20! All this to say, we are well stocked with chicken! I broke down the packages into 2 and 3 breast portions and wrapped and froze them for future use.
A great thing about using a slow cooker is that you don’t have to defrost the meat 😅
I put 3 frozen boneless breasts in a sprayed slow cooker and sprinkled them liberally with taco seasoning. Then poured in a jar of peach salsa and a dash of orange juice. Forget the tomato, that’s for later 😉
After 4 hours it looked like this
Low heat, 7-8 hours and dinner’s ready!
It shreds in seconds, it’s so tender
I used small flour tortillas and gave them a quick fry in a scant amount of olive oil
Then top with chicken, cheese, onions, tomatoes anything you like!
Add lettuce and more salsa, sour cream or salad dressing
Set out the toppings and let everyone make their own
This is a great family meal, even 3 year old Big E will eat this. He loves tomatoes and lettuce, but his brother just wants chicken and cheese. No problem, have it any way you like~
You can also spread the tortilla with a layer of warm refried beans before filling and add avocado or guacamole
The real star of this easy peasy family meal is the chicken~ simmered in a slow cooker with salsa and taco seasoning, it is tender, full of flavor, and ready to shine in tacos, salad, sandwiches, anything you want!
SLOW COOKER PEACH SALSA CHICKEN CHALUPAS
Equipment
- slow cooker
Ingredients
- 3 large boneless chicken breasts
- 1 jar peach salsa about 2 cups
- 2-4 Tablespoons taco seasoning
- 1/4 cup orange juice
- 12 or 16 small flour tortillas, quick pan fried in a little oil if desired
- grated sharp cheddar Monterey Jack, Monchego, Pepper Jack or Mexican blend
- chopped tomato
- chopped onion
- shredded lettuce
- refried beans sour cream, salad dressing, guacamole optional toppings
Instructions
- Spray or line slow cooker.
- Add chicken and sprinkle liberally with taco seasoning.
- Pour salsa over chicken and add orange juice.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Remove chicken from slow cooker and shred.
- Place chicken on tortillas and add toppings of choice. Makes 12-18 chalupas, 2 or 3 chalupas per serving.
Enjoy!
You could also use this chicken instead of beef to make a Perfect Taco Salad
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