Chicken Taco Bowls

Shredded chicken and tortilla boats make for a simple slow-cooker dinner! MORE+ LESS-

By Buns In My Oven

July 26, 2018

Ingredients

1.75

pounds chicken breasts

(14.5 oz.) can Muir Glen™ organic fire roasted tomatoes

packet Ranch seasoning mix

packet Old El Paso™ taco seasoning mix, original flavor

package Old El Paso™ Taco Boats™ Soft Flour Tortillas

Taco toppings, as desired

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1

Place chicken, canned tomatoes, Ranch mix and taco seasoning in a slow-cooker set to Low. Cover and cook for 4 to 8 hours, or until chicken is easily shredded with a fork.
2

Shred meat and serve inside tortilla bowls.
3

Top with lettuce, cheese, sour cream or any favorite taco toppings.

No nutrition information available for this recipe

Does it get any better than tacos? We think not. Everybody loves tacos but nobody loves it when they end up with more taco filling in their lap than on their plate. Consider the messy problem that can be tacos solved. Not only are taco boats like little edible burrito bowls but they also just happen to be the perfect vessel for to hold all of your favorite taco fillings and toppings. Rest assured with Old El Paso™ taco boats™, every bite of double-seasoned rotisserie chicken makes it right where it belongs—on your fork and in your mouth. With only five ingredients, this recipe doesn’t miss a thing and neither will you.