Saturday, February 27, 2010

Mexican Crockpot Chicken ~ by Sarah

I actually found this recipe on a website for people with celiac disease (allergic to gluten).  I was trying to emulate the shredded chicken that Mexican restaurants make to put inside all of their shredded chicken dishes.  This is super easy and so delicious!  The first night we usually put it on tacos and the next night we do quesadillas.  You could also make taco salads, burritos, chimichangas, etc.

11/2-2 lbs. chicken breasts, trimmed
1 package taco seasoning (either original or chicken)
1 c. chicken broth
1 c. salsa or picante sauce

Spray inside of crockpot with nonstick spray.  Place whole chicken breasts in bottom.  Sprinkle taco seasoning over chicken.  Pour broth over chicken and taco seasoning.  Pour salsa on top.  Do not stir.  Cook 6 hours on low.  When the chicken is done, mix all the contents together and use two forks to shred the chicken.

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