Today’s recipe comes to us from Maggie, she is sharing with us her awesome Chicken Taco recipe. This one sounds like an easy, affordable meal to me on top of being delicious!
Maggie’s Chicken Tacos
2 boneless, skinless chicken breasts
1 can (16oz) chicken broth
1 sm. Can yellow corn
1 sm. Can black beans
½ packet taco seasoning (Trader Joe’s is my favorite!)
2 cloves fresh garlic, chopped
½ teaspoon ground cumin
½ teaspoonful garlic powder
½ teaspoonful onion salt
canned fire-roasted tomatoes
Rinse chicken breasts and place in crock pot, along with chicken broth, vegetables, and spices. Stir well. Cook on high heat for four hours, or on low heat for eight hours.
After cooking, stir well and shred chicken. Shredding is easiest with two forks. Serve taco style, in tortillas topped with salsa, cheese and sour cream. Or, serve with tortilla chips as chicken nachos. Refrigerate leftovers and re-heat either in crock pot or microwave.
When she’s not thinking about what’s for dinner, Maggie splits her time between work, where she can match the perfect fashion scarf to any outfit, and play, which includes getting back into her pre-college reading habits, decorating her new apartment, and scheming to save the orangutans.
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