The Daughter says these crockpot chicken tacos smell like Christmas, but I think she means home.

Updated: Sep 7


By SARA VANDEN BERGE


When my kids came home for the weekend while they were in college, I often made one of their favorite meals growing up: Crockpot chicken tacos.


The person who gave me this recipe years ago (I can’t remember her name) called it “baseball chicken” because she made it on nights when her son had baseball practice.

The recipe stuck around, but the name did not. (My boys weren’t baseball players.)


One night, several years ago, I had a crockpot of chicken tacos cooking when The Daughter came home from Texas Tech. When she walked into the house, she said it smelled like Christmas.

But what I think she really meant is that it smelled like home.


This is truly one of the easiest recipes you will ever make. It’s tasty, filling and a cinch to throw together on a busy day.


WHAT YOU NEED


4-6 boneless, skinless chicken breasts

2 cans Rotel


Packet of taco seasoning


Tortillas (we like low carb flour)


Garnishes: Cheese, avocado, jalapenos, sour cream, lettuce, tomatoes, salsa.

HERE’S WHAT YOU DO


Place a liner inside your crockpot. (Because, seriously, why would you want to wash it?)


Put frozen chicken breasts in bottom of crockpot, sprinkle on taco seasoning and top with both cans of Rotel.


Cover with lid and cook on low for 8 hours.


Go about your day, and when you return home that evening, dinner will be ready and your family will be happy.


(The chicken will be so tender that it will shred easily with a fork.)


Enjoy!