I love Mexican food! All the different flavors and spices coming together in a warm homemade tortilla with a side of margaritas is just heaven. No I don’t make my own tortillas; HEB homemade tortillas work fine for me. As for the margaritas I do like to make my own. This recipe is one of my favorites Mexican recipes for the crock pot. It goes together really quick and easy and makes your house smell wonderful. Be sure and save all the broth,peppers and onions. I had a little of the shredded chicken and broth left over so I threw it back into the crock pot and turned it on low. Added a can of chicken broth and some leftover vegetables and made a chicken vegetable taco soup for lunch.It was great. Cleaned out my refrigerator and had lunch at the same time. Two meals out of one, can't get any easier than that!
INGREDIENTS:
1 Lb. of boneless skinless chicken breasts
1 10 oz. can of Rotel tomatoes
1 pkg of taco seasoning
1 chopped onion
1 chopped bell pepper (I like to use red and green peppers)
DIRECTIONS:
Spray the crock pot with PAM. Place the peppers and onions in first. Then add the chicken breasts. Throw in the taco seasoning and then pour the Rotel tomatoes and juice over the chicken. Cover and cook on low for 5-6 hours. Remove the chicken and shred it with a fork. Return it to the crock pot. Serve it with warm tortillas, sour cream, grated cheese, and guacamole.
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