I <3 Slow Cookers #2: Chicken Tacos and Mexican Rice

Dallas just hit day 23 in a row of temperatures over 100 degrees, and many other areas of the country are not far behind them. Know what that means? Time for more recipes that don’t involve the oven! I still love my slow cooker, and I’m planning to give you more recipes that use one so that you can stay cool in the kitchen this July.

Today’s feast features chicken tacos and Mexican rice, easy peasy and well under $10 for 4 servings (In fact, I did it for under $5).

The chicken taco filling slow roasts all day in Herdez Salsa Verde in the crock pot. Simply put a pound of chicken (I used boneless skinless breast, but dark meat is fine, too, if you prefer) in the slow cooker and pour a cup of the salsa verde over it. Get plenty of the salsa verde if you can–especially if it’s Herdez. I love that stuff. Delicioso! Cook the chicken for 4-6 hours on high or 8-10 hours on low.

When the chicken is done, shred it into bite-sized pieces with 2 forks. Then, place it into tortillas and cover with your choice of toppings. If you want to be traditional about it, use green onion and cilantro. This time, I was out of those, so I used a little Mexican 4 cheese blend which I got for free with coupon.

For the Mexican Rice, I used this recipe as a foundation, with a couple small changes. In place of the garlic salt, I substituted 1 teaspoon Penzey’s Season Salt (but any brand will do), and in the place of tomato sauce, I used El Pato Hot Tomato Sauce.

If these posts have made you interested in slow cookers, you can find purchasing details and ratings at Consumer Reports.

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