I got a new recipe from a friend and tried it last night and it was soooooo good I decided to share it with all of you. If any of you are like me, I am always looking for new wonderful recipes to add to my collection to mix things up. It seems like I get in a rut and feed my family the same things over and over again. So it is great when I get a recipe to try that gives a little variety to our family dinners. So I hope you don't mind me sharing Karla. (I don't know what you call it for sure so I renamed it)
Slow Cooker Chicken Tacos
1 Can black beans, rinsed and drained
1 can diced tomatoes
1 4 oz can diced green chiles
1 C. salsa
4 frozen chicken breasts
1 pkg. taco seasoning
Put in slow cooker and cook on low for 6-8 hours or on high for 5-6 hours. Shred chicken 1/2 hour before serving and return to slow cooker. Serve with tortilla chips.
or... If you want a little more substance and a real meal shred chicken 1 hour before serving and then add 1 C. rice, (or 1 pkg Zattaranes spanish style rice) 2 C. water and 1 more can diced tomatoes. Let cook until rice is tender. Serve on a tortilla with melted cheese (like a burrito). It is super yummy and very easy. Thanks Karla for the recipe, I kinda altered it a little hope that is okay!!
1 comment:
Erica-
This is Jennifer (James) Frame. I've enjoyed reading your blog. Your kids are adorable. Here is a recipe that is similar to the one you posted - that I LOVE!
Stir together in crockpot:
Chicken breasts (I use 2 1/2 pound bag frozen breasts thawed in fridge overnight)
1 can corn, drained
1 can black beans, drained
1 package taco seasoning
1 jar salsa (your choice of mild, medium or hot -- I like medium)
Cook on low all day or high for about 5 hours. Chicken will easily shred apart. Just before serving, stir in:
1 cup sour cream
2 cups cheddar cheese
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