OMG!  This was soooo simple, and made me look like a superstar cook.  Everyone loved it!  (That's saying a lot with three picky-eater daughters.) It comes from Leanne Ely's Saving Dinner cookbook.  

Crock-Pot Taco Chicken
6 boneless, skinless chicken thighs
2 cans tomatoes with green chilies (I didn't have this, so I substituted two cans of diced tomatoes and one small can of chiles)
1 package taco seasoning mix

In a Crock-Pot, add all ingredients and cook on low 7-9 hours or until chicken is tender and easily shreddable.


I served it with sour cream, cut up fresh Kumato Tomatoes (brown tomatoes), avacodo and chopped mixed greens.  Yum!

There's so much leftover (I had eight thighs on hand, and the girls are little), that tomorrow this is turning into the sauce for bean enchiladas!


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