(E-Z P-Z) Creamy Crockpot Chicken Tacos (Or Nachos)

First things first...

HAPPY HAPPY BIRTHDAY TO MY 40-SOMETHING DAUGHTER DEB!
I became a Mom for the first time when she was born and she
still knows how to light up my life! 


This is just about the simplest recipe I've ever made!

I.LOVE.IT!  Definitely CREAMY and So-o Easy!

Any recipe with only a few ingredients is always a winner with me.

A Super Duper recipe for the busy holidays!!

This recipe is in my newest cookbook, created by my sis-in-love, Vicki.

She is one of the best cooks I know and is great about creating dishes her own style. 

Just put frozen chicken breasts into the crockpot with salsa and taco chicken.

Turn it on and walk away...for up to 6 hours!

I have frozen the leftover cooked chicken/cheese combo and used it in

Lowfat Refried Bean Soup and this Creamy Chicken Enchilada Casserole! 

CREAMY CROCKPOT CHICKEN TACOS (OR NACHOS)

5 frozen chicken breasts

1 (16 ozs) jar salsa or picante sauce (your favorite) 

1 (1 oz) pkg. taco seasoning mix (= to 3 Tb.)

1/4 c. milk

1 tsp. cilantro

1/2# (more or less) Velveeta cheese, chunked

(cheddar or pepper jack would be great too) 

taco shells or tortilla chips

GARNISHES: 

chopped tomatoes, shredded lettuce, chopped green onion,

sour cream and/or guacamole 

Spray 3-qt. crockpot with nonstick cooking spray.  Lay chicken breasts (still frozen!) in the bottom; cover with salsa or picante, then sprinkle taco seasoning over top.  Cook on high for 3 - 4 hours or low for 5 - 6. 

When cooked, remove breasts and shred with 2 forks.  Return to crockpot and stir in milk and cilantro.  Place Velveeta over top and heat (on low) until melted. Stir before serving in taco shells, warm tortillas or on tortilla chips with garnishes of choice. 

Yield: 6 - 7 servings 

 

Linked to Weekend Potluck