Crock Pot Mexican Shredded Chicken
I have used this recipe two ways: as shredded chicken in cheese quesadillas and also as a Shredded Chicken Bowl with jasmine rice, Brooks Chili Beans, Southwestern canned corn, shredded queso cheese and sour cream. I'm sure there are lots of other ideas that would work as well!
Ingredients:
1 1/2 pounds of frozen, boneless, skinless chicken breasts
1 small can of chicken broth
1 can cream of mushroom soup
1 can of mild enchilada sauce
2 cloves of minced garlic
1 taco seasoning packet
1 cup of black bean and corn mild salsa
Put in the crock pot on low for 8 hours, shred with a fork, let it sit 5-10 minutes to soak up the flavors and then serve!
Ingredients:
1 1/2 pounds of frozen, boneless, skinless chicken breasts
1 small can of chicken broth
1 can cream of mushroom soup
1 can of mild enchilada sauce
2 cloves of minced garlic
1 taco seasoning packet
1 cup of black bean and corn mild salsa
Put in the crock pot on low for 8 hours, shred with a fork, let it sit 5-10 minutes to soak up the flavors and then serve!
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