Two weekends ago we were up at Jayme & Scott's helping to remodel their bathroom and Jayme made this crockpot chicken for the hungry workers. She served it with the guacomole on soft shell tacos and it was fantastic.
I made it for ourselves this week, the first night we ate it as soft shell tacos.
And the second night, I added an undrained can of fire roasted tomatoes, a can of drained chickpeas, a can of drained and rinsed black beans, a can of drained mexi-corn (corn & pepper mix) and enough chicken broth to make the right consistency for soup. Served with tortilla strips and fresh avocado (and cheese for Jeff) it was one of the tastiest soups I've made.
Crockpot Chicken
recipe from Andrea Sonnek
2 to 4 frozen chicken breasts
1 package taco seasoning
1 can original Rotel tomatoes (do not drain)
Put in crockpot and turn on Low and cook for 4-5 hours, open crockpot and shred chicken with two forks and cook for one more hour.
My notes: I was making this from memory since it seemed so simple and forgot about the frozen chicken breasts. I had fresh ones so it only took 4 1/2 hours total for the chicken to be completely done.
Thanks Jayme & Andrea - this recipe is a keeper!
Marsha - Thumbs UP
Jeff - Thumbs UP
