Thursday, June 16, 2011

Creamy Chicken Tacos

Here's what I made for dinner tonight.  Another quick one but makes enough to feed a large family for one meal or a smaller family for quite a few meals.  And it uses the crockpot so no oven, well unless you use taco shells.

2 lbs. chicken breasts
1 can (14.5 oz) fire roasted tomatoes
1 container Philadelphia Cooking Cream Santa Fe flavor
1 can corn, drained
1 can black beans, drained
taco shells or tortillas

Throw the chicken in the crockpot (mine was frozen solid).  Then add tomatoes, cooking cream, corn, & beans.  Don't even need to mix it (unless you want to).  Cook for 6-8 hours or until chicken easily shreds.  It took 6 hours for mine to be able to shred.  Once it was shredded I put all the chicken back in, stirred it up, & let it cook for another hour.

I thought this was great!  I ate more than I care to share.  And Shaylin loved it!  It's not at all spicy which is great for little ones but not so much for the grownups.  I think it could have used a little more spice.  Or you can just put salsa on your tacos I guess.

There was a lot of liquid in it which is likely because I used frozen chicken.  Or maybe I didn't drained the beans as well as I thought.  So that's my only complaint.

One of these days I'll remember to take pictures of the food so I can share that, too.

1 comment:

  1. 2 lbs of chicken is a lot! I am sure yall had plenty of leftovers!