Last week we were pretty adventurous and tried some new recipes. We had made this one before, but I thought it was even better the second time we tried it. This is a super easy crock pot recipe so you don’t have to start up the oven in the hot weather. Just make it in the morning and let it cook itself — my kind of cooking!
I found the recipe in “The ‘Hood” magazine (Aug/Sept 2010 free issue). The recipe was submitted by Carri McMahan Crum. Give it a try, it is great. We had enough for supper and two lunches during the week. I don’t even typically like leftovers, and ate it twice as leftovers 😉
Chicken Soft Tacos
1 1/2 lbs. boneless, skinless chicken breast
1 package taco seasoning
1 can Rotel tomatoes and green chilis
12 whole wheat tortillas
Optional Toppings: sour cream, cheese, lettuce, onions
Directions
Put the chicken in a crock pot and cover with Rotel and taco seasoning. Cover and cook on low for 7-8 hours, or until it easily shreds. Remove the chicken, shred it, and return it to the juice. Stir and serve on tortillas or taco shells with your favorite taco toppings.
