3 large skinless, boneless chicken breasts (can be frozen)
1 cup salsa
2 T taco seasoning
1 cup frozen 3 pepper and onion mix (from Kroger)
1 can corn
1 can black beans
sour cream
mexican cheese blend
cilantro (optional)
flour tortillas
Place the chicken in a slow-cooker. Sprinkle the taco seasoning over the chicken and then layer the salsa and vegetables on top. set on low and cook for 6-8 hours. The meat is cooked when it shreds. When ready to serve, shred the chicken with two forks. Fill flour tortillas with meat, sour cream, cheese and cilantro, if using. Can also be served over rice.
Source: Julie Donohue
No comments:
Post a Comment