Because Linda requested it, here is the chicken taco filling recipe my Daughter gave me.
Take deboned/skinned chicken(whatever parts you like, I used boneless skinless breasts)and put it into a crockpot/slow cooker.
Add a can of cream of chicken soup.
Add a small jar of good salsa.
Turn on the crockpot.
Cook.
Since it's chicken you don't need to cook it very long(3 hours?)to get it to be fall off the bone/able to easily shred.
You can eat on corn or flour tortillas with the "fixings" you prefer.
Now when I prepared this recipe as given to me I noticed 2 things.
1. It was very soupy. I obviously needed to add way more than 2 chicken breasts to this amount of salsa/soup to have this be the right consistency when done. Daughter never told me the correct proportion of chicken to liquids was.
This way would make nice enchilada filling, not so much a taco filling. If I make it again, I'll cut the amount of soup and salsa in half.
2. It was very bland. I used a mild salsa so hot sauce was needed when plated to serve. I figured it would be very bland so I added cumin(lots!)to the crockpot at the beginning of cooking. But other than that I didn't alter the recipe the first try.
We like our taco filling more complex so next time I'll add more things, like extra garlic, onions and chili powder.
This is a good recipe for people who don't neccasarilylike authentic Mexican flavors(kids, old people, people with no taste buds lol), or people who can't cook/aren't good cooks, or have few ingredients to use, or people who are too busy to cook, or people who have salsa and chicken soup to use up.
It has it's place in the world of cooking but it won't be making my rotation unless the stars align just right again unless I want to doctor this recipe up and ramp up the flavors.
Sluggy
Take deboned/skinned chicken(whatever parts you like, I used boneless skinless breasts)and put it into a crockpot/slow cooker.
Add a can of cream of chicken soup.
Add a small jar of good salsa.
Turn on the crockpot.
Cook.
Since it's chicken you don't need to cook it very long(3 hours?)to get it to be fall off the bone/able to easily shred.
You can eat on corn or flour tortillas with the "fixings" you prefer.
Now when I prepared this recipe as given to me I noticed 2 things.
1. It was very soupy. I obviously needed to add way more than 2 chicken breasts to this amount of salsa/soup to have this be the right consistency when done. Daughter never told me the correct proportion of chicken to liquids was.
This way would make nice enchilada filling, not so much a taco filling. If I make it again, I'll cut the amount of soup and salsa in half.
2. It was very bland. I used a mild salsa so hot sauce was needed when plated to serve. I figured it would be very bland so I added cumin(lots!)to the crockpot at the beginning of cooking. But other than that I didn't alter the recipe the first try.
We like our taco filling more complex so next time I'll add more things, like extra garlic, onions and chili powder.
This is a good recipe for people who don't neccasarilylike authentic Mexican flavors(kids, old people, people with no taste buds lol), or people who can't cook/aren't good cooks, or have few ingredients to use, or people who are too busy to cook, or people who have salsa and chicken soup to use up.
It has it's place in the world of cooking but it won't be making my rotation unless the stars align just right again unless I want to doctor this recipe up and ramp up the flavors.
Sluggy
