Wednesday, October 6, 2010

Chicken Taco's

I made this for dinner the other night - it was easy and had really good flavor.  Enjoy.

Crock Pot Chicken Taco Filling
Tiffany Hopkinson

2-4 chicken breasts
1 can diced tomatoes
1 can green chilies
1/3 cup onion, chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 tablespoon garlic, minced

Taco shells, corn or flour tortilla
Sour Cream

Place chicken (can be frozen) in slow cooker.  In a bowl combine chili powder, Worcestershire, garlic, onion, green chilies and tomatoes.  Spread over the chicken in the crock pot.  Bake covered on high for 4 hours or on low for 4-5 hours.

Shred chicken before serving.  I like to do it an hour before serving and return it to the pot to cook (if there is still a lot of juice in the crock pot then cook it without the lid for a while).  Serve with toppings.