For dinner tonight I made Crockpot Chicken with Oven Baked Crispy Shells. I had never tried it before and I was very nervous that the hubs wouldn't like it, but you know what, he loved it and ate 6 tacos! HOORAY!
So here's the recipe for both the Crockpot Chicken and the Oven Baked Crispy Shells (both recipes found on Pinterest).
Crockpot Chicken Tacos
1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts *I used 4*
1 jar Salsa (16 oz)
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. *I cooked mine on high for 5 hours and it was perfect*
The Hubs likes his chicken dry, so I put some in a strainer and let it sit for a bit to dry it out a little.
Crispy Taco Shells
12 6-inch corn tortillas *or as many as you and yours can eat*
Canola oil cooking spray *make sure it's the spray*
3/4 teaspoon chili powder, divided
1/4 teaspoon salt, divided
Any other seasoning you'd like to use.
1. Preheat oven to 375°F.
2 .Wrap 4 tortillas in a barely damp paper towel and microwave on High until steamed, about 30 seconds.
3. Coat both sides with cooking spray; sprinkle your seasonings. *I didn't use any seasoning and it was great*
4.Drape each tortilla over a panel on a baked-taco rack and bake until crispy and brown, 7 to 10 minutes. *7 min. worked for me*
5. Remove the shells from the rack and repeat Steps 2 and 3 with the remaining tortillas.
**Get your toppings ready and it's TACO TIME!