Wednesday, June 25, 2008

Creamy Chicken Tacos

I know, the picture is crap. But the dinner was delicious!!! This is a favorite crock pot recipe that I have adapted. Jeff and I both love these tacos and today, the kids even ate them! How do you like my fine china? You can get that lovely Corell pattern still at Shopko. I got it when I went to college 10 years ago, and somehow it is still in my cupboard.


4 frozen chicken breasts
1 jar of salsa
1 cup sour cream
1 can of corn, drained
1 can of black beans, drained and rinsed



Place frozen chicken breasts in greased crock pot. Mix sour cream and salsa and pour over the top. Add corn and beans. Cook on high for 5 - 6 hours. I like to take chicken out and cut into strips about 3 - 4 hours into it, otherwise, you can just shred chicken at the end. Serve in tortillas and top with your favorite toppings. These are really creamy, so you don't really need sour cream or guacamole, but add it if you want.

Like any Mexican dish, they are yummy with a side of refried beans and Spanish rice, but I thought I would be healthy today and go with broccoli. You can experiment with different types of salsa to give it different flavors. Today I used a peach pineapple chipotle salsa. It gave it a little bit of sweetness.


Carlie said...

Katie, way to go! That sounds so yummy! I'll have try try it and take out a few ingredients for my allergy boy. Thanks!

Stephanie said...

That sounds really good. I'm always looking for crockpot recipes!

Cori said...

I can't wait to try these!:)