This meal could not be easier. A dinner that requires no measuring? The best! Amiright?? Plus, the dishes are minimal. Score. It also just so happens to be super tasty.
This is a take on my green chicken soft taco recipe, but instead of green salsa, I used red. I switched it up this time and did a fresh tub instead of a jar.
Also, I was a bit behind my game this day and didn't get around to prepping until nap time. I didn't have the time to slow cook on low, so I used the high setting on my crockpot instead and let the chicken simmer for 3-4 hours instead of 6-8. It still turned out beautifully! And who doesn't love having the filling for the tacos ready and waiting when it's time to eat?? Bonus, there are zero dishes to wash when making the filling (besides the crockpot). Literally, dump the chicken in, dump the salsa in, recycle/throw away the containers. Done.
Sour cream is the perfect light, bright and creamy addition to these tacos! I also sprinkled on shredded cheddar cheese, and topped with a homemade guacamole. I don't follow a recipe for the guac - it always changes based on what we have in the house. This day, (in addition to the avocado) it included red onion, lots of lime juice, garlic salt and tomato (if we have cilantro that goes in, too). I just mix to taste.
I roasted up some yellow summer squash we had on hand from our CSA basket to incorporate a veggie (these I just slice, cover in olive oil, and roast at 400 degrees until they brown). I also brought out nice, crunchy tortilla chips to go along with the guacamole I made for a taco topping.
Crockpot Red Chicken Soft Tacos
One tub refrigerated salsa
One package (one pound-ish) boneless skinless chicken breast
For serving: flour tortillas, cheddar cheese, sour cream, guacamole
Place chicken in a crockpot. Cover with salsa. Cook in low 6-8 hours or high for 3-4 hours. Shred with two forks when ready to serve. Place in warmed soft flour tacos and top with shredded cheddar cheese, sour cream and guacamole. Enjoy!