Taco Chicken and Veggies is as easy and fast as it gets, plus it’s a crockpot recipe so you pretty much fix it and forget it. What could be better when you want something hearty with no real time to cook?
It may just be the season, but I’m not as motivated to cook right now. So, I’m gravitating towards anything easy. I’ve got this one down to 5 minutes getting it in the slow cooker (I’m including other methods as well), then 8-10 minutes shredding the chicken after cooking. It just doesn’t get easier than this.
Easiest Taco Chicken and Veggies
(original recipe here)
- 1 lb boneless, skinless chicken breasts
- 1 10-ounce can diced tomatoes and chiles
- 2 12-ounce bags frozen diced onions and peppers
- 2 Tbsp taco seasoning (I like this recipe!)
- 1 tsp minced garlic
- 1/4-1/2 cup chicken broth (if making into soup)
Look for this and other shortcuts here…need to learn how to chop? Click these links! (peppers or onions)
Crockpot Directions: Oil a 3-qt. slow cooker or put in a liner. Put in the chicken, veggies (drain the tomatoes/chiles or not – see below), and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken to a cutting board or large plate. Shred with two forks and return to the slow cooker. Stir well to reheat the chicken. (Takes about 5-7 minutes to load in the crockpot once you get the hang of it. Cook 7-8 hours if using frozen chicken. Chicken should reach an internal temperature of 165 degrees F.)
Instant Pot Directions: Pour broth in to just cover bottom of the pot. Put in chicken, veggies (drain tomatoes/chiles or not – see below), and seasonings. Cook on High pressure (poultry setting) 10 minutes. Allow to slow release if you have the time. Remove chicken to cutting board or large plate and shred with two forks. Put back into pot and stir to reheat. (Again takes about 5-7 minutes to load the pot, then about 18 to pressurize, then 15-20 minutes to slow release. If using frozen chicken, cook 20 minutes.)
Why you might not want to drain those tomatoes/chiles: If you like soup, don’t drain your tomatoes and chiles and then add some more broth at the end. I also like it over salad…but you’ll want to drain the tomatoes/chiles and may still need to drain it more after cooking so it doesn’t get waterlogged!
For Whole 30 reintroduction: add 1 16-ounce can kidney beans, rinsed and drained when you begin cooking.
Ready for a challenge?
Put these ingredients on your list next time you shop and try it out. Put everything on the counter and start that timer. I wanna know your best time! Can you beat mine of 5 minutes into the pot? Let me know!
