Simple recipe. Versatile recipe. Pretty healthy recipe, too. An old stand-by for me.
Place about 2 lbs. of boneless, skinless chicken breasts in the crock-pot. (About 3-4 large breasts or enough to cover the bottom of my large crock-pot.) No need to thaw. Pour one entire can of Ro-Tel over top. Cook on low for 8-10 hours. That's it.
This is what I like to do with it: at hour 8 or 9 or whenever the chicken is done, shred the chicken in the crock pot with two forks (shreds very easily because of the acidic tomatoes) and add a can of drained black beans for 1 more hour or so. Then serve in flour tortillas. For toppings, I like cheese and/or sour cream.
Other possibilities:
This also makes a good filling for quesadillas.
Add spicy shredded chicken to a warm dip.
Could also use plain diced tomatoes (without the green chilis) if you don't like it spicy.
If you wanted to be more frugal, you could stretch this even further by mixing it with rice before serving in tortillas.
Thanks to Megan, my ol' teaching buddy, for this recipe. She used to bring a dish of it with tortillas and eat it for lunch.
Visit A Latte Talk for more simple recipes and Crystal's blog for more simple and frugal ideas from the past week!
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3 comments:
We make something really similar, but with more beans and less chicken. So good, though! Gotta love that crockpot in the summer. :)
How spicy is it with the Ro-tel?
Is it kid safe? :)
Regular Ro-tel would probably make it too spicy for kids I am guessing, especially if they don't like spicy food. You could always try mild Ro-tel or just regular diced tomatoes w/ out green chilis. Or for shredded chicken w/out tomatoes just cook it in the crock pot with a little water and whatever seasonings you want.
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