You are not prepared!

…for the best shredded chicken for tacos EVER.

Ok ok, I may be exaggerating a little, but I haven’t had better…yet.

These are somewhat similar to my beef tacos so far as I cook them both in a slow cooker and use all the same toppings. The only thing with these is the ingredients are stupidly simple. Now, I COULD say they’re “So easy a caveman could do it” but I prefer, it’s so easy that if my cat had thumbs she would be making this daily. (Of course the cat having thumbs would probably create a whole ‘nother set of problems that this world is just not prepared for.)

After I made this amazing chicken and fed it all to my very, very lucky coworkers I still had some leftovers. Now I could probably eat these tacos for a week straight, but why not mix it up in form a little?

Enter the Tostada!

Now I’ve always loved salad, as I’ve mentioned in my previous posts, but what makes a salad infinitely more better??? An edible bowl for it to go in, that’s what! Usually when I get a tostada at a restaurant the shells are deep fried to a deliciously crunchy (and greasy) golden brown. Well I’m trying to eat a bit healthier these days so the deep fryer stayed put in its hole of dust collecting. To the oven with ye instead!

Same great crispity crunchity with only a tiny bit of oil added! I’m sure by this point you’re yelling “Shut up, woman and just give me the recipe!” and since I don’t like being yelled at you can just go kick rocks! For those not yet yelling, here you go! 🙂

Shredded Chicken for Tacos

Serves 12
Prep time 5 minutes
Cook time 6 hours
Total time 6 hours, 5 minutes
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Website Pinterest

Ingredients

  • 6 Chicken Breast (Boneless, Skinless)
  • 16oz Salsa
  • 1 packet Taco Seasoning

Note

Now I originally made this recipe for the 2 of us with just 3 breasts and a jar of Pace Picante and while it came out a bit drippy the moisture of the meat was quite perfect. The second time for work was 10 breasts and about 38oz of salsa which was also very drippy but perfectly moist again. I think it's safe to say you can do up to 6 breasts with one jar, maybe 8 if you want it dryer.

Directions

Step 1
Throw everything into your slow cooker and give it a stir. DO NOT add water.

So that gets you the chicken, but how about the tostada shell? Well check out this tower of awesome!

I think the foil really makes it sparkle.

They make all kinds of pans for this, but I am a full believer of Alton Brown’s “no uni-taskers”! So I built a tower out of ramekins to get that fancy bowl shape. I didn’t take a picture but the ramekin under the tortilla has a fully flat bottom (you know, creme brule style) and the outer bowl is just to force it into shape. I like flour tortillas, but I’m sure you can use what you like.

The steps to crunchy bowlness!

  • Preheat oven to 375°F
  • Lightly spray or brush tortilla with oil.
  • Place on awesomely constructed tortilla tower and put in oven for 5 mins.
  • Remove top shaper bowl and cook for another 5 mins or until your perfect shade of golden.

Throw in some chia seeds and a layer of guacamole! If you don’t know about chia seeds, you totally need to look them up! So good for you.
Lettuce, runny sour cream and cheese. I mix my sour cream with a little milk and put it in a squeeze bottle. Makes for a great dressing!