I made super yummy chicken tacos last night. This was super easy and leftovers are just as tasty as the night before. Looking at the crockpot picture, I realized it’d be great for the winter months by turning it into a chili with the addition of more chicken broth. But in the meantime, the recipe is below for taco filling!
- 4 to 5 Chicken breasts
- 15 oz can of pinto beans
- 15 oz can of kidney beans
- 15 oz can of corn or package of frozen corn
- 1.5 packages of taco seasoning
- 15 oz can of chicken broth
- 8 oz Package of cream cheese
- Whole wheat tortillas
Place all ingredients besides the cream cheese and tortillas in a crockpot set to low. Cook for 4 hours or until chicken is cooked. Then, set to “keep warm” for 3-4 hours or until chicken falls apart. Shred the chicken and remove excess liquid if present. Mix in the cream cheese and serve on tortillas.
I had some great jalapeños sauce from the Chattanooga Market that I topped mine with, but really, this is tasty without anything extra! (The green sauce linked is DELICIOUS. I am obsessed and make sure I buy it whenever they come into town. It is tasty on eggs, chicken, anything!)