Crockpot Mexican Chicken - Two thumbs up from all of my boys. We had them for dinner last night as tacos and burritos. The boys praised it through dinner and were planning their lunches with the leftovers! Bonus...today is a snow day...no need to worry about re-heating, keeping food warm so I'm going to make quesadillas with the chicken :). The original recipe bakes it in the oven but I made it in the crockpot.
Crockpot Mexican Chicken
1 pound boneless chicken breasts
(3 boneless chicken breasts)
1 teaspoon Seasoning for Tacos
Salt, to taste
(1/2 packet of Low Sodium Taco Seasoning)
1/2 cup enchilada sauce
(1 can mild enchilada sauce)
4 ounces cheddar cheese, shredded
3 green onions, chopped
Method (this is how I cooked it in the slow cooker)
Place chicken in crockpot and sprinkle the chicken on both sides with taco seasoning.
Pour enchilada sauce over chicken.
Cook on low for 6-8 hours or high for 3-4 hours.
When done, shred chicken. Sprinkle cheese and green onions on top.
Serve with Mexican rice (I used Zatarain's black bean and rice mix), sour cream, guacamole, and cheese. Also, flour and corn tortillas. Enjoy!
Notes: We have plenty of chicken leftover and will be making quesadillas with it for lunch today.