26 April 2011

Shredded Chicken Tacos {Slow Cooker}

{Sour cream, anyone?}


2 boneless skinless chicken breasts {it's o.k. if they're still frozen}

1-14.5 ounce can diced tomatoes, undrained

Diced white onion

1 packet taco seasoning




Favorite Toppings:

Lettuce

Shredded cheese

Avocado/guacamole

Olives

Tomatoes

Salsa/hot sauce




In a medium size bowl, mix the diced tomatoes, diced onions and taco seasoning together. Place the chicken breasts in the bottom of a slow cooker. Pour the tomato mixture over the chicken. Cook on low for 6-8 hours or on high for 4 hours. Before serving, shred the chicken with forks and mix all together in the slow cooker. Serve in warm flour tortillas with your favorite toppings.


** THIS is my new favorite hot sauce. It is SO addicting! I search out Mexican recipes I can make just so I can have an excuse to eat it! :)**

1 comment:

His Way or Her Way said...

You make it look so easy!! And it looks delicious too. I am a new follower and hope you will stop by ours soon!

Lori