This is a super easy recipe. Only 3 ingredients go in to the crock pot and then add any fixing you wish. My favorite part about this recipe is you can do SO much with it! We made it tonight and made tacos and quesadillas with the chicken. With the left overs, I am going to make Chicken Tortilla Soup and Sour Cream Chicken Enchilada's with Green Chilies (using this chicken as the filling and not adding extra rotel or onions). I would love to hear any additional recipes you may come up with using this chicken! It makes a ton. I'm sure you could freeze for future use as well!
I have another recipe on this blog that is extremely similar. It's the same 3 ingredients but you also add black beans and corn to the crock pot. We like that a lot too, this is just simplified and I feel can be used in more recipes with the leftovers since I necessarily wouldn't want corn in my enchiladas.
*4-5 skinless boneless chicken breasts
*1 packet of taco seasoning
*1 lg jar of salsa (I like using a chuncky salsa. Aprox 25-30 oz)
*Any additional toppings (toppings we used included: Tortillas, shredded cheese, shredded lettuce, cilantro, sour cream, hot sauce, jalapenos, avocado, pico and lime slices!)
Cook in crock pot on low for 6-7 hours or on high for 4-5 hours. Once done, shred chicken with two forks right in crock pot mixing with all the juices from the salsa.
|Shred chicken in Crock Pot|
|The chicken is very tender and flavorful!|