January 15, 2012

Creamy Chicken Tacos

Creamy Chicken Tacos (Crockpot!)

2 pounds chicken breast pieces (can use frozen) 1 (14.5-ounce) can fire roasted tomatoes
1 small can green chiles (optional)1 (10-ounce) container PHILADELPHIA Cooking Creme--- Santa Fe flavor taco shells or tortillas We like to add black beans; but you can also add:: sour cream, avocado slices *optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed The Directions. Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit). Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme. Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or tortillas with your favorite toppings.

You can find the original recipe Here.


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