Recipe: Crock Pot Chicken Tacos

I love my Crock Pot slow cooker. During cooler months, I use it on insane afternoons - you know the ones, where one kid has ballet lessons and this other kid needs a ride to the horse training barn and I have Cub Scouts and the husband has Some Important Meeting.

This recipe is amazingly simple, deceptively easy, and wonderfully yummy and goes really well with Spanish Rice.

Ingredients:

• 4 boneless, skinless Chicken Breasts (but I have used leg quarters and pulled the bones out after cooking--they're cheaper!)
• 1 16 oz can mexican style Stewed Tomatoes (or if you're lazy like me, plain stewed tomatoes)
• 1 8 oz can Tomato Sauce
• 1/2 Onion, diced
• 1/2 Green pepper, diced
• 1 4 oz can Diced Green Chili Peppers
• 1 package Schilling Taco Seasoning (about 2 Tablespoons if you buy bulk)

Place all ingredients in crock pot (how easy is that!?). Cook on low temperature for 6 hours or more. Shred chicken with 2 forks before serving. Serve with flour tortillas, refried beans, shredded cheese, lettuce, sour cream, guacamole, etc.

You'll be glad you did. Very, very glad.