This recipe is a result of needing a major trip to the grocery store. I was actually surprised by how good it turned out!
** I want you all to know that I often throw frozen chicken into the crock pot, but these days there is a lot of controversy over whether or not it is safe to do so. Please do your own research before doing this. If it is not something you feel comfortable with then you will just have to cook your rice separately and add it at the end and of course if the chicken has been thawed that will affect the cooking time. What are your thoughts on cooking frozen chicken in the crock pot? YES or NO?
2 pounds of boneless skinless chicken tenders
2 cups salsa
2 cups water
1 – 8 oz – box Mexican rice, uncooked (not instant, I used Goya)
1/2 cup shredded cheddar or shredded Mexican blend Cheese ( plus some to use as a topping for taco’s)
soft taco shells, or tortilla shells
lettuce, sour cream, and any other taco topping you may like.
Defrost chicken just enough that it comes out of the pack easily. Through chicken, uncooked rice, salsa and water into the crock pot, cook on low for about 2 1/2 to 3 hours, or until chicken is fully cooked and rice is tender. Once everything is cooked sprinkle about 1/2 cup of shredded cheese on the top, put lid on crock pot and wait for cheese to melt. Once cheese is melted you can either shred the chicken with forks or you can just leave them whole ( I left them whole), make up your tacos and enjoy. 🙂