Wednesday, October 8, 2008

Mexican Crock Pot Chicken

Mexican Crock Pot Chicken – Casey Wallace

4-6 pieces skinless, boneless chicken breasts (OK if frozen)
1 can Rotel chilies
1 packet of taco seasoning

Place chicken in crock pot. In a small bowl, mix Rotel (don't drain) with taco seasoning.
Pour on top of chicken and cook on high for 4-6 hours.
With your choice of added toppings (I recommend shredded cheese, lettuce and sour cream), serve in tortillas, or on top of lettuce for a tasty taco salad, or on top of tortilla chips for some delicious nachos!

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