The Worlds Best Shredded Chicken Tacos
I know it’s a brave title to this post… but honestly these are the easiest and most delicious tacos you will ever have.
Cinco De Mayo is just around the corner. I love any excuse to eat tacos so I can guarantee you I will be eating my weight in Mexican food on Sunday. I love pretty much any kind of taco. Chicken, beef, fish, vegetarian, hard shell, soft shell… I am not biased to any of it. I’ll eat it all. My husband also loves a good quesadilla so I have cooked my fair share of Mexican food in the past few years.
I personally think the best taco meat is cooked in the slow cooker. The flavors build up so wonderfully as everything is slowly works together for hours and hours and the meat becomes ridiculously tender. You can put pretty much any kind of meat in the crock pot and it will come out basically falling apart tender. My favorite though? Chicken. That’s right. Plain ole chicken. But this is no ordinary chicken taco recipe.
I throw some chicken breasts in to the crock pot with delicious spices and let it cook for at least 5-6 hours. Your house will smell like a full on fiesta when you’re ready for dinner. Slow cooking the chicken will give you the most perfect shredded chicken that will be absolutely delicious wrapped in a tortilla. But I’m not stopping there…next? Elote.
I would like to thank whoever created Elote. Corn, mayo, hot sauce, cheese and cilantro? Um yes please. Most elote is served on the cob but I make mine off the cob and serve it right on top of the tacos. If you have never made elote, do it. Just do it. You won’t regret it. This meal is a piece of cake to make for a large group of people or a dinner for two. Fill that crock pot up with as many chicken breasts as you want or simply cook one or two. Same goes with the elote, you can easily double or even triple the recipe if you are cooking for a crowd. Set out warm tortillas, shredded lettuce, sour cream, salsa, and even whip up some of my famous pineapple guacamole and have yourself a killer Cinco De Mayo party!
For the chicken-
4 large boneless skinless chicken breasts
1 small onion, chopped
4 cloves garlic, minced
1 cup (236ml) of your favorite salsa
1 (4 oz) (113g) can diced green chilies
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
salt and pepper to taste
For the Elote-
2 cans of corn, drained (or use about 4 ears of fresh corn if in season)
1 4 ounce can of Fire Roasted Green Chilies
1 cup crumbled cotija cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup green onion chopped
1/2 cup cilantro chopped
Lime juice from 1 lime wedge
1/8 teaspoon Chile Powder
1 tablespoon sriracha (more or less to taste)
For the chicken-
Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Cover and cook on low for 4-6 hours. I don't recommend cooking this on high or for longer than 6 hours as the chicken can overcook and become dry or mushy.
Once cooked through, shred chicken in the crockpot and serve how desired!
For the Elote-
In a medium size skillet over medium high heat, add the drained cans of corn and green chiles. Cook for 5-6 minutes or until corn just starts to brown. Reduce heat to low.
Add in the mayonnaise, sriracha and sour cream and stir to combine.
Stir in the green onion and cilantro.
Sprinkle with a dusting of chile powder.
Remove from heat and top with cotija cheese.
Serve right away.