Cinco de Mayo may have just passed, but that has only reignited my taste for delicious Mexican food. There’s something about the beginning of summer (maybe it’s the Margarita cravings) that makes me crazy for all kinds of taco and burrito dishes. Between the gooey cheese, the fresh veggie toppings and the yummy spices, Mexican food and warm weather just seem to go together wonderfully. And you don’t have to work in the kitchen all day to make a fabulous Mexican dinner either. Get out the slow cooker and let it do all the work while you’re gone all day. When you get home you’ll have a scrumptious Mexican feast ready in a snap.
This particular dinner plan calls for chicken instead of beef. You simply drop a few chicken breasts in your slow cooker, 3 or 4 depending on how many people you’re feeding and how saucy you want your meat. Over the chicken you’ll sprinkle a packet of taco seasoning and over all of that you’ll pour a jar of salsa. Make it as hot as you’d like and use whatever consistency of salsa you prefer depending on whether or not you want chunks of veggies in your meat. Give it all a stir just to mix the seasoning into the salsa and let it cook all day on low. When you get home from work (around 8 hours) the chicken will be fully cooked and you’ll be able to pull it apart with a fork. Make sure the chicken is cooked through then shred the meat. You can then use this meat in soft or hard taco shells, inside enchiladas, burritos, whatever you prefer. It’s even delicious on a salad. This versatile Mexican chicken recipe couldn’t be easier and the whole family will love it.