Some slow cooker recipes are no work at all. You dump the ingredients
in the pot, cover and cook a few (or several) hours, and serve. Others have you
chopping, browning, etc. before the slow cooker comes into play. This one has
most of the work at the other end.
Slow Cooker Chicken Tacos
2 boneless, skinless chicken breasts
1 tomato, peeled, seeded and diced
8 to 10 ounces enchilada sauce (We used red, but green works,
too.)
Place all ingredients in slow cooker. Cover and cook on low
about four hours. Remove and shred chicken. Return to pot and continue cooking
another 30 minutes. Serve with soft tortillas or crispy taco shells, shredded
cabbage or lettuce, chopped tomatoes, olives, onions, salsa, avocado, limes,
rice, beans, cheese and sour cream.
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