I am always looking for new ways to combine the flavors my family loves into new things. I hit upon tacos the other night. Why can’t I stuff tacos with Korean beef or barbecue chicken? Buffalo chicken or pizza toppings? Of course I can! We are trying to conserve money this month and clean out the freezer and pantry for the summer fruits and vegetables so this is the perfect time to experiment with dinners from the things we have on hand.
During late April many stores had Mexican/Spanish foods on sale for Cinco de Mayo. We bought several boxes of taco shells and boats to use later. Many stores had “Buy one, get one free” (BOGO) sales on these. So, I have about four boxes in my pantry. Perfect!
These were a super hit all around. I made them super simple to make by cooking the chicken in the slow cooker all day and adding the barbecue sauce about half an hour before we were ready to eat. Heat up the taco shells in the oven, shred some cheese, dice some onions, and voila, dinner is done.
You can add whatever you like to your tacos. Make them yours. Add lettuces, tomatoes, whatever your family likes.
- 1 1/2 – 2 lbs. chicken breast
- barbecue sauce (your favorite), I use Sweet Baby Ray’s Honey Barbecue
- taco shells, warmed according to package directions just before serving
- toppings – your choice – sour cream, onions, lettuce, cheese, tomatoes
- Place chicken in the bottom of the slow cooker for 6-8 hours on low. You can add a bit of water if you like but it is not really necessary. Thirty minutes before serving shred the chicken and add barbecue sauce to your liking. Stir and let warm through.
- Heat tacos shells according to package directions and fill with chicken and your choice of toppings.