Thursday, September 30, 2010

Slow Cooker Chicken Tacos

With soccer practices, homework, and many other activities going on during the week
I have been loving my slow cooker.
Fix it in the morning, and it is ready in time for dinner.
This is a very yummy slow cooker meal.
The cream cheese and salsa mixed together with the beans, corn, and shredded chicken is so good.
Serve in a crispy shell or soft shell tortilla, with what ever tacos toppings you like.

Slow Cooker Chicken Tacos

What You Need:
-1 can (7.5) black beans, drained and rinsed
-1 clove of garlic, minced
-1 cup chunky salsa, divided in half
-1 cup frozen corn
-1/2 tsp. ground cumin
-4 oz. cream cheese
-4 skinless, boneless chicken breasts

How To Make:
1. Combine beans, corn, garlic, cumin and half of salsa in slow cooker. Arrange chicken breasts on top; pour remaining salsa over chicken. Cover and cook on high 2 - 3 hours or 4 -6 hours on low, until chicken is tender and cooked through.
2. Remove chicken and shred. Add back to slow cooker. Stir in cream cheese to slow cooker. Cook on high until cream cheese melts and blends into the mixture.
3. Serve with tortillas, lettuce, shredded cheese, and tomatoes.

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