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Wednesday, January 27, 2010

Chicken Tacos (in the crockpot!)

we tried this last week and LOVED it! definitely on the regular rotation now...and this is super versatile...and simple.

Easy Chicken taco Meat:

3-4 large frozen chicken breasts (or several frozen breast tenders, or thawed chicken works fine too!)
1 can rotel OR small jar salsa
1 pkt taco seasoning

Cook on low 8-10 hrs. Could be less depending on crockpot.
Shred chicken well with two forks. Drain off "extra" liquid.

Enjoy your tacos! Great with shredded cheese, sour cream, etc.

And for the leftovers-these are great ideas i found on a recipe site:

• Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese. Could also add black beans to this.

• Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.

• Add this chicken to beans and, if you like, rice and use it for burritos.

• Use the salsa water that's leftover in the crockpot to make rice with. You can make about 2 cups of rice to have as a side dish or put on your tacos



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