I have been on a Mexican food kick lately, and after going to our favorite Mexican place and ordering the same Chicken tacos 3 times in a row, I decided I should probably try and find out how to make something in the realm of similar, and for less than $2.50 a piece.
With a little couponing and bargain grocery shopping, I made an entire pot of shredded chicken for $10. We’ll get at least 8 individual servings for it, depending on how much we heap into a taco or burrito, and it beats the price in a landslide if you’re only paying less than half the price per taco (once cheese, shells, etc. are factored in) than you would at a restaurant. Unfortunately, appetizer chips and salsa not included. Sidenote: Does anyone else get really annoyed when the chips and salsa are either a) not free at all or b) free up to one basket and one salsa? I do!
So, here is what you need for super moist, flavorful and affordable shredded chicken tacos. The best part is, this is a crockpot recipe so set it and forget it 🙂 My Favorite!
- 2 lbs skinless chicken breast – (I used organic, so it can be done cheaper) but I also got a Kroger “Woo-hoo” sale and had a digital coupon for a dollar off that price. $6
- 1 cup salsa -I just tried Kroger’s store-brand salsa on sale 2 for $4. There’s enough for the chicken cooking and taco topping. $2
- 1 packet taco seasoning- thank you Aldi for basically giving things away. $.35
- Chicken broth- again, organic is not necessary we just try to include it where we can. Purchased in bulk at Sam’s Club this came in at less than $2 a box and you’ll use less than half. $1.91
Total spent for chicken recipe: $10.32.. and that’s with organic chicken, factoring in the entire cost of products even if half were used. Not too shabby.
Place chicken breasts in crockpot, pour in enough broth to over bottom of pot, more if you want a juicy meat mixture. Add whole packet of seasoning, stir to combing. Pour one cup of salsa over chicken. Set crockpot on high for 3 hours. After three hours, remove chicken, shred with a fork and return to crock pot, cooking on high for another 30 minutes. That’s it!
Now for the entire process of making a taco or burrito, I used the remaining salsa, shredded cheese, tortilla shells and minute rice. Again, it’s amazing what you can find at Aldi and for how much cheaper they offer it.
Shredded Cheese: $2.99 Tortilla Shells: $.99 Minute Rice: $2
I actually can’t recall the exact price of the minute rice (chicken flavored) but I know I’m being generous when I say $2.
I fit five in this pan, but trust me there was way more shells, cheese, chicken, etc. to be used! Before they took a turn in the oven…
And after. Melty Cheesy Chicken-y Goodness.
Yes this is called $10 Tacos, but I was aiming to please a burrito-craving husband and turned all the same ingredients into this tasty dinner.
Once I made the burritos, stuffed with chicken, cheese and rise, I rolled and placed them tightly in the pan and heated them for about 30 minutes at 300 degrees. Since the chicken is cooked, you can go up to 350, but I wouldn’t do more than that. You want your cheese melted and your chicken warmed! I also placed the extra rice on one side of the pan and put a few spoonfuls of the juice from the shredded chicken on the other side. This kept them moist and added some more flavor to the entire dish.
You can’t beat making an entire meal for $16. That’s with organic meat, plenty of leftovers and leftover product. Taco Tuesday just got so much easier and affordable.