Slow Cooked Chicken Tacos and the ULTIMATE Spanish Rice

So- i am tempting you by showing you the end result before we start! Here was the spread of the tacos. Now lets start from the beginning!

So, first you need to slow cook your chicken. (Either allow 6-7 hours for low, or 3-4 for high)

Here's all you need to start it up:

1.5 pounds boneless, skinless chicken breasts OR THIGHS! (I used breasts because they are healthier!)

1 packet of taco seasoning

14.5 oz can diced tomatoes

14.5 oz can diced tomatoes with green chiles

THATS IT! Place your chicken on the bottom of your slow cooker.

In a separate bowl, mix together taco seasoning, diced tomatoes, tomatoes and green chiles, PLUS 1/2 cup of water. Mix well, then pour over your chicken. Slow cook for 7 hours on low, or about 3 hours on high.

Once its done, allow it to cool enough to either pull it apart with your fingers, or 2 forks. Here's what you'll get!

Keep warm while you prepare the toppings (and ultimate rice if you plan on making it!)

For toppings, GET WHAT YOU LIKE! Here's what I did

1 small can sliced black olives

Leftover mexican cheese we had

Salsa we had in the refrigerator

Diced onions (leftover from the ultimate rice recipe)

A couple of fresh tomatoes diced up

Shredded lettuce

*Don't forget to get tacos*

(You could get taco sauce, sour cream, anything you like!)

Here were our toppings:

Okay! Just heat up some taco shells. I used whole wheat soft shells, but if you like hard tacos, go for those! Its whatever you like here!

Now, GET STARTED ON THE ULTIMATE SPANISH RICE.

Yep! This is all you need! It all fits in a skillet!

2 T EVOO

1/2 chopped onion

3 cloves of garlic, minced

2 cups brown rice

1 t cumin

1 t salt

15 oz can whole tomatoes

10 oz can Rotel

2 cups chicken broth

First, heat your oil over medium heat and cook your onions and garlic about 2-3 minutes.

Then, add in the cumin and rice. Stir constantly for 3 minutes so rice doesn't burn! (I reduced heat here just to be safe!)

Then, add in your Rotel and whole tomatoes. Cook about 3-4 minutes (increase your heat again at this point.)

Then, add in your chicken broth, bring to a boil, then reduce heat, COVER, and simmer for 40 minutes until broth is mostly absorbed and rice is soft! Serve..... YUM!

Nick called this one of his favorites. THATS HUGE. That means it ranks up there with Mexican Lasagna, Pesto Roll, and Porcupine Meatballs!

We both loved it, LOTS AND LOTS OF LEFTOVERS!

Enjoy :)