My sister has been bugging me for weeks to try this recipe and I have completely been blowing her off. I am so glad I finally listened and decided to make the recipe tonight because it was… AMAZING!
Super easy, quick, and delicious!
You all know I am not the “cooking type” but after I made this I felt like I was the next Pioneer Woman (all her recipes are incredible and so easy to follow along).
I really suggest making this recipe with homemade taco shells. I’m not sure what it would taste like with store bought shells but the home made ones are fairly easy and add more flavor. You can see directions on the shells below.
Go ahead and try it, I promise you will not regret it!
3-4 Boneless Chicken Breast
1/3 Cup Chicken Stock or Chicken Broth (I used broth)
1/3 Cup of Brown Sugar
Sweet Baby Rays BBQ Sauce
1 Hidden Valley Ranch Packet
Shredded Parmesan Cheese
White or Yellow Corn Tortillas
Add chicken broth, splash or 2 of balsamic vinaigrette, and brown sugar to the crock pot and whisk around until ingredients are mixed together.
Next add BBQ sauce to your desired liking and then add ranch packet and whisk together.
Place your chicken breast in crock pot and stir them around a little so they are covered in the “sauce”.
Cook on high for 3-4 hours.
Once chicken is cooked take it out and place them in a bowl and shred apart with 2 forks. Once the chicken is shredded you will add the remaining sauce from your crock pot to your desired liking. (This helps to avoid the meat from becoming to “saucy”).
Place meat in taco shell, top it with some parmesan cheese, cilantro, and lime juice and enjoy!
Homemade Taco Shells:
Fill a skillet or a sauce pan a little over 1/4 of the way full with vegetable oil on medium heat. Give it about 7 minutes to heat up and then splash a little water from your hand into the oil… if it “crackles” that means the oil is ready!
Using tongs to hold your tortilla place half of it into the oil and curve the side you are holding downward into a taco shape. The part of the shell in the oil should be getting hard (don’t leave it in too long because you want the shell to still be a little soft).
Let the tortilla go and with your tongs pick up the side of the tortilla that was soaking in the oil. Flip it over and now let the soft side that you were holding first soak. Your tortilla should be somewhat hardened into a taco shell shape. Place it in a dish lined with paper towels so any excess oil can drip off.