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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Shredded Chicken for Tacos or Enchiladas Recipe

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This recipe for Shredded Chicken for Tacos or Enchiladas is from The Cranmom Cookbook, 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:  
1 LB Boneless, Skinless Chicken Breasts (Fresh OR Frozen)
1 Can Diced Tomatoes with Green Chilies (i.e. Ro-Tel)
1 Packet Taco Seasoning
1 Onion, thinly sliced
3 Cloves of Garlic, Minced
Directions:
Directions:
1. Put the chicken in a Crock Pot (Note: Chicken can be frozen), top with the onions and garlic

2. Mix the Diced Tomatoes and Taco Seasoning and pour into the Crock Pot

3. Cook on Low for 5-6 hours. Shred chicken and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5-6 Hours
Personal Notes:
Personal Notes:
We usually serve this as chicken soft tacos, however I also make a double batch and freeze small portions of leftovers to use for chicken quesadillas or enchilada casseroles. It's very versatile!!

 

 

 

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