Need a meat dish that if versatile and extremely flavorful? Try this recipe for Crock Pot Chile-Chicken. The chicken is shredded after it is cooked and you can use it for tacos, burritos, sandwiches, sliders, enchiladas, let it cool and use on salads. The possibilities are endless.
This recipe is very easy and budget friendly. Just takes 1 1/4 pounds of chicken breasts and sprinkle some taco seasoning over them. Add a can of green chilies and pour some enchilada sauce over the breasts.
Cover and cook on low. When the meat is cooked remove from the crock pot and shred with two forks. Place the meat back in the crock pot and stir in the sauce until well coated.
I made some chicken tacos with the meat for dinner. The leftovers I had, I heated up slightly and made some sliders. Everything tasted delicious and had a wonderful southwestern flavor.
Crock Pot Chile-Chicken
1 1/4 pounds boneless, skinless chicken breasts
1 envelope taco seasoning mix
1can (4.5 oz) chopped green chiles
1 cup enchilada sauce
1. Spray 3- to 4-quart crock pot with cooking spray. Place chicken breasts in crock pot.
Sprinkle with half of the taco seasoning. Turn the chicken breasts and sprinkle with remaining taco seasoning. Scatter green chiles over the breasts. Pour enchilada sauce over the breasts.
2. Cover and cook on Low for 6 to 7 hours.
3. Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Cover and cook on Low for 15 minutes.
4. Chicken is ready for use in tacos, enchiladas, burritos, salads, sandwiches, etc.