Saturday, January 30, 2010

Grams Made Crock-Pot Chicken Tacos

This is a great recipe for feeding a crowd. It will easily feed 12 ladies. My bunco club loves it. The best part is it cooks in the crock pot while you're doing something else.

5 large boneless-skinless chicken breasts (frozen)
2 cups picante sauce
1 can Mexican corn (drained and rinsed)
1 can black beans (drained and rinsed)

Place frozen chicken breasts in crock pot and add picante sauce. Cook on high for 5 hours. Remove chicken breasts. Shred chicken breasts using 2 forks and return to crock pot. Mixture will seem watery at this point, but the shredded chicken will soak it up. Stir in corn and beans and continue cooking for one hour.

Serve with all the fixings for tacos -- including lettuce, tomatoes, cheese, sour cream, guacamole, and corn or flour tortillas.

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