|20 min||8 h 10 min||12|
|4 breast||Chicken breast, boneless, skinless|
|1 can (15oz)||Whole tomato, canned|
|1 medium||Yellow onion (chopped)|
|1 medium pepper(s)||Jalapeno pepper|
|1 tbsp||Chili powder|
|4 tomato||Plum tomatoes (seeded and diced)|
|1/4 cup||Red onion (diced)|
|1/4 cup chopped||Red bell pepper|
|1/4 cup||Cilantro (coriander) (chopped)|
|1 tbsp||Garlic powder|
|12 medium shell(s)||Taco shell|
1. For the tacos:
Place chicken, cumin, chili powder, garlic powder, onion powder, yellow onion, jalapeno pepper, and canned tomatoes into a crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours or until meat is easily shred with a fork.
2. Preheat oven to 350°F. Arrange taco shells in a 9x13 baking dish.
3. Spoon meat sauce into taco shells and top with cheese (optional).
4. Bake for 10 minutes.
5. Remove from oven and sprinkle with chopped cilantro and fresh salsa.
6. For the salsa:
Combine plum tomatoes, red onion, bell pepper, cilantro and garlic in a bowl and set aside until ready to use.