Tuesday, March 29, 2011

Shredded Mexican Chicken in the Crock-Pot

I always like to have some shredded chicken on hand for tacos, quesadillas, taco salad or Mexican lasagna.  Make this easy recipe in your crock-pot and freeze want you don't use for later ~ makes meal time so much faster!
















Shredded Mexican Chicken

3 lbs. Boneless Chicken Breasts (about 6 large or 8 smaller breasts)
2 tsp. taco seasoning (I use Wildtree)
2 cups salsa

Spray the inside of your crock-pot with cooking spray.
Place your chicken breasts in the crock-pot and sprinkle with taco seasoning.
Pour salsa over the chicken breasts.
Cover crock-pot and cook on low for about 6 hours.
Shred the chicken with two forks and place back into the salsa.  Stir to combine.
Use immediately or freeze in Ziploc freezer bags.







Click here if you would like more information about Wildtree products.








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12 comments:

  1. This looks and sounds really good! I haven't tried chicken yet in my crock pot {we are big chili people}, but I like the idea of being able to store what I don't use.

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  2. I love easy recipes! Especially ones that involve a crock pot.

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  3. This looks incredible, I would never guess it's only three ingredients. I love it!

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  4. I am so going to try this!!! Thanks for the post. Yummy.

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  5. Crock pot recipes are the best, aren't they? I make something very similar. My recipe uses chicken, salsa and french dressing, but no taco seasoning.

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  6. I need to start cooking in the crock pot! This might be my start!

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  7. I love my crock so much - is there anything it can't do? Ok, it can't wash dishes or fold laundry, but really....I use mine about once or twice a week. And this is such a good idea - taco salad time is just around the corner...

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  8. Ummmmm, YUM! I'm def. trying this! I just love the way you eat woman!
    xo
    Robin

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  9. I love this! Easy to make AND delicious-looking. :) I am bookmarking this one for sure!

    Thanks so much for joining my Weekend Bloggy Reading party. :)

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  10. Thank you for sharing! This sounds really good. Will be trying this on next week's menu!

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  11. So, I did try this...and my family LOVED it!! My husband doesn't eat chips and had his on a shell. The rest of us ate it with blue corn chips, with a little bit of shredded sharp cheddar and Mexican Enchilado cheeses....and of course a bit of sour cream and chili garlic Chalula hot sauce (which i put on everything!) It is one of our new favorites! In fact, it's in the crock pot cooking right now! Thank you again so much for sharing!

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