Thursday, July 16, 2009

Crockpot Taco Chicken

This can be made immediately, or freeze it for a busy day.

2 (15 oz) cans diced tomatoes
1 small can diced green chiles
3 tbsp (or one small packet) taco seasoning mix
1 tsp cumin
2 lbs boneless skinless chicken breasts or thighs

Combine all the ingredients in a freezer bag; seal and freeze.

To cook: Thaw overnight in refrigerator. Place contents of bag into crockpot. Cook on low for 4-6 hours/high for 3-4 hours, or until meat shreds easily. Shred chicken and serve with assorted toppings on a tortilla.

6 comments:

Kandi said...

I tried this not long ago and my whole family adored it! I did make one small addition. I added some frozen corn to the crockpot about an hour before serving just to get some extra veggies into my kiddos.

Kandi said...

oh, I forgot to add this last time I posted. I made this again recently and after I pulled out the chicken I turned the Crock pot up to high and put some whole grain rice into the liquid that was left. I left it in there until the rice was tender and had a lot of homemade Spanish rice to go along with the meal. I froze what was left and it is delicious!

Lisa said...

Wow, super yummy! It makes lots so you can make for company or have lots of leftovers. Thanks, Nikki!

Melissa said...

I used three 10 oz cans of RoTel instead of 30 oz of tomatoes and a can of chilies. It worked wonderfully!
We'll enjoy the leftovers too!

Meagan said...

Even my super-picky (as bad as a toddler) husband liked this one. It won raves from our guests, too.

Amber said...

Delish! I added rice per Kandi's suggestion after I took the chicken out, and the rice was wonderful too. We'll enjoy the leftovers tomorrow!