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"The belly rules the mind."--Spanish Proverb

Slow Cooker Chicken Tacos/Enchilada filling Recipe

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This recipe for Slow Cooker Chicken Tacos/Enchilada filling is from Recipes to Remember, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs boneless skinless chicken thighs
1 (16 oz) jar mild Pace picante sauce
1 (7oz) can diced green chiles
1 tsp ground cumin
1 onion, chopped
2 cloves garlic, minced
Directions:
Directions:
Place chicken in slow cooker, top with salsa, chiles, onion, cumin and garlic. Cover and cook on low 8 to 10 hours.

Shred chicken with fork.

Serve in tacos, enchiladas, etc.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I serve this with Rice a Roni Mexican style rice.
Prepare the rice according to box directions. Make a bed of rice on a plate ( about 1/2 cup to cup or so, depending on serving size) Top with chicken (about same amount as rice) and sprinkle with shredded monterey jack cheese.

 

 

 

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