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:
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.
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!
Wow, super yummy! It makes lots so you can make for company or have lots of leftovers. Thanks, Nikki!
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!
Even my super-picky (as bad as a toddler) husband liked this one. It won raves from our guests, too.
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!
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