Try this Crock Pot Chicken Tacos with Mexican Rice recipe
- 1/4 cup minced onion
- salt & pepper
- 1 teaspoon extra virgin olive oil
- 2 lbs chicken breasts (about 4 large or 5 medium,) cut in half
- 1 packet gluten-free taco seasoning (or a double bat
- 16 oz jar gluten-free salsa
- gluten-free corn taco shells
- taco toppings: chopped tomato lettuce, green onions, cheese, black olives, etc
- 1 cup gluten-free salsa
- 1 cup gluten-free jasmine rice
- 2 cups gluten-free vegetable broth
- Carbohydrate 5.2304 g
- Cholesterol 0 mg
- Fat 2.20599999563799 g
- Fiber 0.952000026702881 g
- Protein 0.616 g
- Saturated Fat 0.320391999397694 g
- Serving Size 1 1 recipe (967g)
- Sodium 583.652999999913 mg
- Sugar 4.27839997329712 g
- Trans Fat 0.0739019998818769 g
- Calories 41 calories
Step-by-step
- For the Chicken Tacos: Lay chicken breasts in a single layer in bottom of crock pot. Sprinkle on taco seasoning then pour in salsa. Lift chicken breast halves to get salsa underneath. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken breasts are tender. Shred then mix with some or all of the cooking liquid.
- Preheat oven to 425 degrees. Add shredded chicken into the bottom of taco shells then top with cheese. Bake on a foil-lined baking dish for 2-3 minutes, or until cheese is melted. Top with desired toppings.
- For the Mexican Rice: Heat oil in a pot over medium heat. Add onion, season with salt & pepper, then saute until tender, about 5 minutes. Add salsa, rice, and vegetable broth then bring to a boil. Lower heat then place a lid on top and simmer until rice is tender, about 20-25 minutes.
The Salsa As Cooking Medium
Tomato salsa acts as both braising liquid and flavor agent when paired with lean poultry. Lean chicken breasts lack internal fat and dry out rapidly under dry heat. Surrounding the meat with acidic tomato solids prevents protein tightening during long simmering cycles. Lifting the halves ensures liquid penetrates the lower surfaces evenly. Lower heat settings maintain a gentle simmer that breaks down muscle fibers without scorching sugars.Balancing Starches and Spices
Mexican rice requires specific moisture ratios to avoid becoming gluey or crunchy. Simmering uncooked grains directly in broth and salsa absorbs flavor throughout the endosperm. Rinsing grains beforehand removes excess surface starch that causes clumping. Maintaining a covered pot traps steam required for complete gelatinization of starches within 25 minutes.Avoiding Common Pitfalls
Overcooking the poultry remains the single greatest error in slow-cooker preparation. Pulling the meat immediately when internal temperature reaches 165 degrees Fahrenheit preserves juiciness. Excess liquid left in the pot turns shredded fibers mushy if not drained or reduced. Toasting taco shells at 425 degrees Fahrenheit for precisely three minutes provides structural integrity against wet fillings without scorching corn edges.
