Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, October 8, 2013

Slow-Cooked Taco Chicken

You all know I don't eat chicken and I know most of you do, a lot!  So here is a recipe from Campbell's Kitchens that you and my family can enjoy!

2 1/2 pounds skinless, boneless chicken breast halves 
Salt and ground black pepper 
medium onions, diced (about 1 1/2 cups) 
cups Swanson® Mexican Tortilla Flavor Infused Broth 
tablespoons tomato paste 
20 flour tortillas (8-inch) or taco shells, warmed 
Shredded lettuce, sour cream, shredded Cheddar cheese, salsa and/or guacamole 

  • Season the chicken with the salt and black pepper.  Place the chicken into a 6-quart slow cooker.  Add the onions and broth.
  • Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender.  Using 2 forks, shred the chicken.  Stir in the tomato paste.
  • Spoon about 1/3 cup chicken mixture in the center of each tortilla.  Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired.  Fold the tortillas around the filling.

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