Recipe: Slow Cooker Green Chili Chicken Tacos

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Who doesn't love tacos? Seriously- if you said no, I don't know you. Tacos rock my world. I love to eat them, I love to make them and I really, really, really love to eat them. I love beef tacos, chicken tacos, bean tacos, scrambled egg tacos, you name it... I love it. Unless it has fish or shellfish and then I will throw some serious side eyes and run away screaming that you are trying to murder me. Haha. A few months ago, I talked about my love of Smart & Final when I made the delicious teriyaki bowl (you can see that post here). Well, I am getting ready to tell you once again about how much I love Smart & Final. why? Because TACOS!!!! Okay, seriously, their Montecito line of products are awesome (as are their others lines such as La Romanella, First Street, Ambiance, etc.). They are consistently high quality and frankly, the right price! You should definitely check them out if you have one in close by. It's a smaller warehouse store that doesn't require a membership. WIN! I love, love, love my Smart & Final!

Smart and Final has a line of Hispanic products called "Montecito". When I was at the store, I picked up Montecito pinto beans, a can of green chilies, tomatillo avocado salsa, First Street vegetable oil, First Street long grain race( okay- a huge bag of rice), and Ambiance orange jasmine tea.

Tacos. Chicken tacos with lots of green chilies.

And topped with tomatillo avocado salsa. Yum. Orrr... you can always grab some Montecito chips and eat chips and salsa while your chicken is cooking.

Printable Version

Ingredients

· 2 lbs of Chicken breasts

· 1 half a bottle of First Street Italian Dressing

· 1 cup water

· 1 tbsp. cumin

· 1 tbsp. chili powder

· 1 tbsp. ranch dressing mix (powdered)

· 1 tsp. salt

· 1 cup Montecito green chilies (chopped) (or more! I actually use 1/2 of the 26 ounce can!)

· ½ c. of cream of mushroom soup (optional- I just like the extra bit of creaminess from it)

· 1 bunch of cilantro, chopped.

· Taco shells (store bought, fry Montecito Corn tortillas or soft Montecito flour tortillas)

· Toppings: (all are optional)

· Lettuce

· Tomato

· Onion (white or green onions)

· Cilantro

· Cotija cheese (or any cheese you like)

· Avocado

· Montecito Tomatillo Avocado salsa

· sour cream

Preparation

1. Put chicken breasts in the crockpot
2. Combine Italian dressing, water, cumin, chili powder, ranch, garlic powder (1 tbsp.) and salt in a bowl and whisk until completely mixed up.
3. Pour the mix over the chicken breasts.
4. Add green chilies.
5. Put lid on slow cooker and cook on high for 4 hours or low for 6-8 hours.*
6. When chicken is cooked, remove from slow cooker and place into a large bowl and shred chicken.
6. Add half a cup of cream of mushroom soup (optional) and chopped cilantro and mix well.

Serve in taco shells and top with your favorite toppings.

Serve with your favorite sides like Montecito pinto beans, homemade spanish rice, etc.

*times vary based on your slow cooker