Ingredients
Scale
- Crockpot Mexican Chicken
- 2–4 tablespoons TABASCO® Chipotle Sauce 1/4 cup water
- 1/4 cup salsa
- 1 (1.5 oz) packet taco seasoning
- 1 pound boneless skinless chicken breasts Salt, to taste if necessary
- Chicken Taquitos
- 1 1/2 cups shredded cheese, a combination of cheddar and monterey jack
- 12 La Banderita Corn Tortillas
- Canola oil, for frying
- Optional Toppings
- Guacamole
- Pico de Gallo
- Cotija
- Sour cream or crema
Instructions
Crockpot Mexican Chicken Directions
- 1. Grease crockpot with cooking spray. Set aside.
- 2. In a small bowl, whisk together TABASCO® Chipotle Sauce, water, salsa, and taco seasoning.
- 3. Pour half of the mixture into the bottom of the prepared crockpot.
- 4. Place chicken breasts into crockpot.
- 5. Pour remaining sauce over chicken breasts.
- 6. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- 7. Shred cooked chicken with two forks and set aside.
Taquito Directions
- 1. Heat about 1 inch of oil in a deep straight edged sauté pan to 350 degrees F. • Lay one tortilla onto a clean work surface.
- 2. Fill with 1 tablespoon shredded cheese and 2 tablespoons shredded chicken. • Roll to form the taquito, starting at the filled side. See video for visuals.
- 3. Use two toothpicks to secure the taquito along the seam.
- 4. Repeat with remaining taquitos.
- 5. Fry 4 taquitos at a time until golden brown, about 3-5 minutes. • Remove from oil and place on a paper towel to drain the oil.
- 6. Repeat with remaining taquitos.
- 7. Remove toothpicks and serve with optional toppings!