Chicken Tacos
4 skinless boneless chicken breasts
1-14 oz. Can diced tomatoes (we use Rotel)
1 bell pepper, any color, chopped
1 onion, chopped
2-3 cloves of garlic, minced
1 T. Cumin
1 T. Chili powder
Place everything in your slow cooker and cook on high for 4 hours, or on low for 7 to 8 hours. Shred chicken with two forks and eat with warmed tortillas, shredded cheese and sour cream. (Note: Don’t have tomatoes or fresh veggies? Add a jar of chunky salsa instead.)
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