Source:

ckgrin@aol.com

Serves/Makes:8 tacos

Ingredients

• 4 skinless, boneless chicken breasts
• 1 can mexican style stewed tomatoes (or substitute 2 cups (475 ml) salsa)
• 1 pkg taco seasoning
• 8 taco shells or soft tortillas (for corn tortillas, some people like to double up when using juicy fillings)
• Toppings:
• diced tomatoes
• chopped lettuce
• chopped olives
• shredded jack or cheddar cheese

Preparation

• Place chicken, stewed tomatoes (or salsa) and taco seasoning in crockpot.
• Add enough water to cover chicken.
• Cook on high for 6 hours.
• Cook on low for 1 hour. (chicken should be extremely tender)
• Remove chicken from crockpot and place in bowl.
• With a fork, shred the chicken.
• Add some of the sauce from the crockpot to the chicken and mix. Be careful how much sauce you add to the chicken; you don't want it to be watery.
• Serve with shells and toppings and mexican rice.

Comments

The chicken in this recipe can be used for tacos, casseroles, enchiladas - anything Mexican, really.