Monday, August 17, 2015

Chicken Tacos: Wild Moon Version

Now that summer is almost over and I've unintentionally avoided writing on this here blog, I've got a new recipe for you!

Here's the thing. In the Entzel house, we love tacos. And when I say love, I don't mean "we eat tacos a few times a year." I mean, we observe "Taco Tuesday" almost every week AND my mom's family celebrates Christmas by eating tacos. No joke.

They're something everyone can fix however they so choose. You want lots of sour cream and no salsa? Go for it. You love tomatoes but not onions? That's okay, you can choose your toppings. Ketchup instead of hot sauce? Yep, you can do that.

So, what better way to try out my new Wild Moon Salsa than to make some tacos?! So on our second stormy Sunday in a row, I decided to make Crockpot Chicken Tacos.

Ingredients:
2lbs chicken breasts
1/4 c Wild Moon Corn Salsa
1/2 c + 2 T Wild Moon Luna Salsa
3 cloves garlic
1/4 c chopped onion

Place the frozen chicken breasts in the Crockpot on high.
Cover chicken with Wild Moon Salsa (all of it. do it.)
Sprinkle the garlic & onion on top.
Leave on high for 1.5 hours.
Turn down to medium or low for 1-2 hours (or until chicken is cooked all the way through).
If you need more liquid for your taco meat, add 1/4-1/2 c chicken broth.

Shred chicken and leave on warm until you're ready to add to tacos!
Place chicken on tortilla shells or tortilla chips and top with your favorite taco condiments and enjoy!

Our Crockpot is our best friend during the school year when we're both teaching, so I know we'll be using this recipe more often. And make sure to check out the Wild Moon page and say hi!

While this is a sponsored post, all opinions are my own. And my husband really liked these tacos too!

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