Tuesday, January 27, 2009

CHICKEN FOR TACOS

~ Kelly Leonard/Cooking For The Guys  

2 lbs. boneless skinless chicken breasts or thighs
1 packet taco seasoning or 2 T. homemade taco seasoning
14 oz. chicken broth

Place all ingredients in the crockpot. Cook on low all day or on high for five hours. Remove cooked chicken from broth, reserving broth, and shred with two forks.

Serve chicken with your favorite taco fixings. Use leftover chicken and reserved broth to make chicken taco soup.

Notes: We like using this chicken for tacos, soup, and salad. I use frozen chicken breasts and do not thaw them before cooking. Can also be frozen with a little broth to prevent drying out.

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