Tuesday, May 7, 2013

What's for Dinner

This is what...
         Slow cooker shredded chicken stuffed into taco shells! YUMMY!

Slow Cooker Shredded Chicken Nachos Recipe:
(Makes 6-8 servings)

4-6 boneless, skinless chicken breasts (frozen or thawed)
1 Tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon brown sugar
2 cans Rotel tomatoes with green chiles (undrained)
Tortilla chips
Shredded cheddar cheese
Sliced jalapeno (optional)
Sliced olives (optional)
Sliced tomato (optional)
Salsa (optional)
Sour cream (optional) 

Place chicken breasts in the bottom of the slow cooker.  In a small bowl, combine chili powder, garlic powder, onion powder, salt, pepper, brown sugar and both cans of Rotel tomatoes.  Stir to combine and pour over chicken.  Cover and cook on low for 6-8 hours or high for 3-4 hours.  After cooked, shred chicken with two forks.  Serve chicken over tortilla chips and top with your favorite toppings.


Super easy restaurant style Chicken Tacos { lilluna.com }

Here is the link to make the shells.


jmw said...

That looks great! I've been wanting a good, easy way to make chicken for different things like salad, too. Yummy!

Capell said...

We used what was left of the chicken and made taco salads and it was perfect!