My easiest “Go To” supper is the Taco chicken you do in the crock pot:
6 frozen chicken breasts
3/4 cup water
1 packet of taco seasoning
Cook on low 5 hours, shred chicken and cook on high lid off until liquid is absorbed. Serve on nachos, quesadillas, burritos, tacos, in a mexican casserole…you name it!
BTW, we added roasted corn and sautéed red peppers to this dish and really vamped up the flavor! I highly recommend it!
- 4 whole Large Boneless, Skinless Chicken Breasts
- ½ cups Salsa
- ½ cups Brown Sugar (we’ll Do Less Next Time, Plenty Sweet)
- 4 ounces, weight Can Green Chiles
- ½ can Of Sprite Or 7Up
- Fixin’s Of Your Choice: Roasted Corn, Peppers, Tomatoes, Black Beans, Mexican Rice, Guacamole, Pico, Salsa
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Shred chicken with 2 forks, allow to cook 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.
Here is how we did the roasted corn and red peppers, so simple but changes the flavor SO much:
Drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown…Season with kosher salt.
We served this on whole wheat tortillas with lettuce, cheese, the above mentioned roasted corn & red peppers, cilantro, guacamole, and southwest sour cream. You really can add whatever you want!
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Easy peasy! On to Brownies. Well, Brownie POINTS that is…..
Look what the dashing Mr. Ferguson just brought in from out back.
What a sweetie pie!
Mmm, did someone say pie?!
This post linked to:
Full Plate Thursday