Crockpot Chicken Tacos

I love anything I can cook in a crockpot. Since work + commute makes for long days, its great to have meals that are ready when I get home. This recipe has been a big hit on a local message board for some time but it took me a while to get on the bandwagon. Not sure why but we were missing out for the past year. I am not sure who this recipe "belongs" to but I wish I did so I can give them credit.

Ryan and I both really like the way these turn out and its super easy. I told him tonight that I was glad he liked it because we'd be having it a lot after the baby is born!

Crockpot Chicken Tacos
1 chicken taco seasoning packet (you can use a reg. taco seasoning packet but the chicken kind is best)
6 FROZEN chicken tenderloins (or 3 frozen breasts)
1 container of fresh pico (or can of Rotel)
1/4 c. Olive Oil
1/4 c. Water

Cover the bottom of the crockpot with the taco seasoning.
Lay frozen chicken on top.
Pour Pico/Rotel over chicken.
Pour Oil and Water over everything.
Cook on Low for 4-6 hours. If home, turn meat half way but not necessary.
Shred chicken with a fork and stir into juices.
Let cook/simmer for 30 minutes more (if time is tight, I skip this step)

Serve on tortillas with a shredded Mexican cheese blend. Great for leftovers, too.

I always use Rotel because I tend to make this when I'm having a "what to cook" moment. I keep Rotel and Taco Seasoning in the pantry most of the time and there is always some frozen chicken in my freezer from sale days when I stock up. Fresh pico would go bad in our house so I never buy it.

As an aside, a neat tip I learned (from another source that I can't find anymore) is how to make your "big" crockpot smaller. Many people get the bigger crockpot with the programmable/digital timer which can be too big for meals for two. We aren't big leftover people (with some exceptions) so I like to just cook enough for the two of us on many things. What I learned is that you can put a covered casserole dish inside your crockpot to make it the right size for smaller portions. This way, the meat is in a smaller space and is able to continue to cook in the juices and not dry out. I use the appropriate size Corningware French White covered dish to hold whatever I am cooking (brisket, roast, pork loin, chicken tacos). Just place the casserole dish with the food you are cooking, covered, into the crock pot. Put the crockpot cover on and cook as directed. Works like a charm and since the casserole dish is smaller I can normally fit it in the dishwasher for easier cleanup. Here is a picture of mine (uncovered after cooking) for reference.