I love tacos. In fact I love all Mexican food. I also love the crockpot. I use it all year long but it is especially helpful in the summer when I don’t want to heat the house. These days though I need recipes that only require 4 hours, instead of 6-8 as typical. I just don’t have the time for that. Making chicken or beef for tacos is perfect. I just cook on high for 3-4 hours and voila…a delicious home cooked meal that took 10 minutes (or less) to prepare. Quick and easy. This recipe can be used for chicken breasts or beef and it tastes delicious either way, lots of flavor. Most times we just use Bibb lettuce instead of taco shells but every now and then we will use organic corn tortillas.
Slow Cooker Shredded Beef Tacos
2 pounds boneless chuck roast (or 3-4 large skinless chicken breasts)
1 packet taco seasoning or 3-4 Tablespoons DIY blend
1 jar salsa (we use mild for the kiddos)
1 can cream of mushroom soup (I like Amy’s Organic)
Fresh tomatoes (chopped)
Put your meat in the crockpot and cover with the taco seasoning, salsa, and mushroom soup. Cook on high for 3-4 hours, until it can be easily shredded. Spoon the taco meat onto lettuce or taco shells and top with sour cream, cheese, tomatoes, and avocado. Yum!
Leftovers can used for taco salad the next day!