1 1/2 lbs skinless, boneless chicken breasts halves
2 tsp ground cumin
1 tsp chili powder
1 jar (16-oz) Salsa or Picante Sauce
12 (6-in) corn tortillas, warmed
Lightly spray a 6-quart slow cooker with nonstick cooking spray.
Season the chicken pieces with the cumin and chili powder; place in the slow cooker.
Pour the salsa or picante sauce over the chicken.
Place the lid on the cooker and cook on high 4 hours or until the chicken is cooked through and is fork tender. Remove chicken to a cutting board and using two forks, shred all the chicken.
Serve the shredded chicken in the warmed tortillas. Top with your favorite toppings such as cheese, shredded lettuce, diced onion, sour cream, additional salsa, etc.
Yield: 6 servings
1 tsp chili powder
1 jar (16-oz) Salsa or Picante Sauce
12 (6-in) corn tortillas, warmed
Lightly spray a 6-quart slow cooker with nonstick cooking spray.
Season the chicken pieces with the cumin and chili powder; place in the slow cooker.
Pour the salsa or picante sauce over the chicken.
Place the lid on the cooker and cook on high 4 hours or until the chicken is cooked through and is fork tender. Remove chicken to a cutting board and using two forks, shred all the chicken.
Serve the shredded chicken in the warmed tortillas. Top with your favorite toppings such as cheese, shredded lettuce, diced onion, sour cream, additional salsa, etc.
Yield: 6 servings
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