What you need:
A crockpot
3 -4 chicken breasts
1 jar salsa of your choice (we use a roasted garlic salsa from Trader Joe's)
1 can corn
1 red bell pepper diced
tortillas
shredded cheese (we use extra sharp cheddar)
sour cream (if desired)
guacamole (if desired)
How to make it:
1. In the morning put your chicken breasts in your crockpot (they can even be frozen!!!)
2. Empty the entire jar of salsa into the crockpot & cover crockpot with lid
3. Cook chicken and salsa on low for 8-10 hours
4. About 30 minutes before serving shred the chicken in the crockpot (it should pretty much fall apart on its own) and add the can of corn & diced bell pepper
- at this point you could also add a can of green chiles, or onions, or black beans - whatever you want in your tacos or enchiladas
5. Fill your tacos with the chicken mixture (watch out it may be a little juicy if the chicken breasts were frozen before) and top with shredded cheese, sour cream, guacamole (maybe some fresh chopped cilantro?) and enjoy!
6. Night 2 with leftovers? Add a can of black beans or beans of your choice and use the leftovers and enchilada fillings!
1 comment:
I love this recipe, we do it all the time. We usually add a can of "Southwestern Salsa" (has a mix of corn and black beans already in the salsa). I get the Sam's Choice brand from Wal-Mart but I'm sure it could be found other places. I also like to cook up some Spanish Rice for a side or to mix in with the taco. Definitly an easy recipe!
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