Crock Pot Street Tacos

CROCKPOT INGREDENTS 

4 Large, Raw Chicken Breasts (can substitute 

1-2 lb Pork or Beef Tenderloin) 

1/2 Jar of any Picante Sauce TACO SIDES Flour or Corn Tortillas (or both!) 

Shredded Mexican Cheese 

Fresh Cilantro 

Sour Cream 

Lime Wedges 

1 Can of Black Beans or Chickpeas (drained) 

Chives Shredded

 Iceberg lettuce 

Jalapeño Slices 

Cherry Tomatos 

DIRECTIONS Place raw chicken, pork, or beef in a crockpot with 1/2 of picante sauce. If you are going with more than four chicken breasts or if you are going the pork or beef route, use a full 16 oz can of salsa. This will need to cook all day, so start early. Will need approximately 6 hours to cook fully. Can start on high, but watch and if it’s cooking too rapidly, turn down to medium. Then set it and forget it! When meat mixture is cooked fully, it should shred easily with two forks. Shred entire mixture completely. Let set in the juices to absorb all of the seasonings. When you are ready to serve, place all Taco Sides out for individuals to choose what they want on their tacos. You can also set out corn chips and make nachos as well. Place chicken and cheese on top of corn chips. Toast on broil in the oven, or place in the microwave to melt cheese. Top with lettuce, tomatoes, beans…whatever you choose.