Monday, December 16, 2013

Chicken Taco Meat

1 (3 lb) bag frozen chicken breasts
2 cans Rotel
1 envelope taco seasoning
tortilla shells or taco shells or tortilla chips

1.  Place first 3 ingredients in the crock pot and cook on low for 6-8 hours. 
2.  Shred chicken breasts and return to crock pot.
3.  Serve in tortilla shells, taco shells, or on top of tortilla chips for taco salad.  My favorite is as taco salad because I love to use the yummy juices this makes.  Just add your favorite taco salad toppings.  If you are using it for tacos, you will want to use a slotted spoon to drain off excess juice when serving.

Serves 6.  I have to double this recipe for our family.

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