I came up with this recipe a while back when we were craving something a little spicy.
I’m sure its not authentic Mexican anything, but it tastes good and is one of John and my favorite meals.
I make my own seasoning mixture because we are trying to avoid extra salt and fillers but feel free to use a packet of your favorite premixed kind. Fowler’s does make a great one that has no salt and no fillers, Harris Teeter carries it but it is usually sold out when I go to buy it.
2 Tablespoons ofÂ taco seasoning mix,Â for the recipe click hereÂ (or one packet of taco seasoning)
1 can Diced tomatoes and chilies (such as Rotel)
1 1/2 pounds boneless skinless chicken
Place the chicken breasts in the slow cooker or crock pot. Pour the can of tomatoes and chilies over the top and sprinkle with the seasoning mixture.
Â Stir it all around a little to mix the seasoning in with the juices from the tomatoes and chilies.
CoverÂ and cook on low for 4-6 hours or high until done. It depends on which of my slow cookers I use, how long it takes. The one I’m using today only takes about 2 hours on high.
When the chicken is done, remove it from the slow cooker and place in a shallow bowl.
Â Â Â
Shred the meat using 2 forks.
Â Pour the liquid and tomatoes from the crock pot over the shredded chicken and stir.
Â The chicken is now ready to do whatever you’d like to with it.
Â It makes a great chicken taco filling or burritto. Or you could useÂ it top of aÂ niceÂ fresh taco salad.
Tonight I’ll beÂ using it to fill corn tortillasÂ which I will topÂ with a can of enchilada sauceÂ and bake until heated through. I’ll serve ourswith refried beans and shredded lettuce on the side.