When the sun is blazing and little feet are running wild, the last thing any nanny wants is to turn on the oven. Enter the slow cooker — a low-effort, high-reward hero. Toss in some chicken, a few spices, and let the magic happen while you play with the kids. By dinner, you’ve got tender, flavorful taco filling that’s kid-approved and summer-friendly. No sweat — literally.
You Will Need:
1 (15-ounce) can tomato sauce
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. kosher salt
2 tsp. paprika
1 tsp. black pepper
3 garlic cloves, finely chopped
1 large onion, chopped
6 large boneless, skinless chicken breasts (about 4 ½ pounds)
To build tacos: Flour tortillas or corn tortillas, shredded iceberg lettuce, chopped tomato, shredded cheddar cheese, sour cream, salsa, for serving
What to Do:
1. In a 6- to 8-quart slow cooker, stir together the tomato sauce, chili powder, cumin, salt, paprika, pepper, garlic, and onion until well combined. Add the chicken, stirring to ensure it is fully coated with the sauce.
2. Cover and cook until the chicken is cooked through and the internal temperature of the chicken is 165°F, on low for 4 to 6 hours or on high for 2 to 3 hours.
3. Remove the chicken to a large cutting board. When it is cool enough to handle, cut it into bite-sized pieces. Return the chicken to the sauce and stir very well.
4. Cover and cook on low for 15 minutes more.
5. Serve on tortillas topped with lettuce, tomatoes, cheese, sour cream, and salsa. Allow the children to put their own toppings on their tacos.
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References:
Recipe from the Pioneer Woman Web Site
Photo by Stephanie Felzenberg
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