Thursday, December 14, 2006

Chicken Taco Filling

Yet another easy peesey (does anyone know how to spell that?!) crock recipe! I love it! Actually, I have yet to try it, but how could it go wrong? Three ingredients?! I mean, c'mon people! It's time to start cooking again- if that's what we're calling it!

  • 3-5 chicken breasts
  • 1 can (14.5 oz) diced tomatoes with green chiles, undrained
  • 1 packet of taco seasoning mix (1.25 oz)

1. Place chicken in cooker (can be frozen. In fact, mine most certainly will be!).
2. Mix tomatoes and taco seasoning; pour over chicken.
3. Cover and cook on low for 6-8 hours.
4. Serve with corn tortillas with every sort of topping you choose (cheese, sour cream, salsa, guacamole, etc.). It would probably taste great with some rice, too. And I will probably shred my chicken.


Anonymous said...

Question about the shredded chicken. When we had your chicken/bean dip at the cooking group, the chicken was perfectly cooked and shredded. How do you make it that way?

Summers Camp said...

Well, uh, just follow the directions I guess! You cook the chicken as breasts, and then when it's cooked, you shred it! I use two forks, and you can shred as fine as you'd like. Or you can pull out the chicken, stick it in the freezer for a few minutes, to cool it off, and then use your fingers. Then mix it all back together. Hope that answers your question!