Sunday, June 24, 2012

Crockpot Chicken Tacos - Round 2

12 Servings
2 Points Plus Per Serving (approximately 1  cup of chicken mixture)
This is without the taco shell and fillings.


1 envelope Taco Seasoning (Reduced Sodium Old El Paso)
6 Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (Used Newman's Own with Pineapple flavoring)


Cover bottom of crockpot with chicken.  Dump Salsa and Taco Seasoning into a bowl, and mix thoroughly.  Poor over the chicken.  Cook on high for 4 to 6 hours or on low for 6 to 8 hours (I chose low).  When done, the chicken should shred easily when stirred with a fork.

Serve chicken with soft flour tortilla, guacamole, lettuce, shredded cheese, and fat free sour cream. Leftovers can be used for enchiladas, nachos, tostadas, quesadillas, and even Tortilla Soup.  Enjoy.

Thanks to Chocolate Therapy for the recipe.

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