Wednesday, August 3, 2011

Crockpot Shredded Chicken Tacos

If you don't have a crockpot or don't use yours regularly, get out of my life.  Kidding, but please take advantage of the wonders a crockpot can perform!  It's a total time saver and tastes home-cooked every time. 

Big Steven was kind enough to pile his plate with two different ways to enjoy the Shredded Chicken I made.  Look at that versatility, folks!  It's topped with some more salsa for extra spunk.

Crockpot Shredded Chicken Tacos

1.5 lbs Chicken ( I even started with Frozen Chicken!)
22 oz jar of Salsa (more or less would be fine)
2 cups Frozen Corn
1 can Cream of Chicken Soup
2 bags Minute Rice

Place Chicken in Crockpot (again, mine was frozen and it worked just fine).  Mix together 1/2 jar of Salsa and Cream of Chicken Soup; pour over Chicken.  Let this cook on High for about 4 hours.

After the 4 hours is up or when you get home from work, return the cooking to a Low heat and mix in the remainder of the Salsa as well as your Frozen Corn and Rice.  The Rice will cook perfectly in this mixture.  Allow this to cook on Low for another hour or so.

I served Steven the Chicken in a Soft Taco and also over some Tortilla Chips.  Your choice :).

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