Thursday, December 1, 2011
Slow Cooker Creamy Tacos
I'm a fool for anything Mexican, and slow cooker tacos are right in my wheelhouse. I loved that I could take 5 minutes in the morning, and when I got home I just got out the tortillas and toppings and was ready for dinner. I had been wanting to try the Philadelphia cooking creme, and was glad to try it out. The Santa Fe flavor was delish, but I may try using a different kind of tomatoes next time... maybe Rotel?
Slow Cooker Creamy Tacos
From: A Year of Slow Cooking
Ingredients:
2 Lb chicken breast (mine were frozen)
1 (14.5 oz) can fire roasted tomatoes
1 (10 oz) container Philadelphia cooking creme - Santa Fe flavor
tortillas and taco fixins
Optional add ins: 1 cup frozen corn, 1 can black beans (drained and rinsed)
Directions:
1. Place chicken in a 4 quart slow cooker. Add the entire can of tomatoes. Scrape out all the cooking creme and add to slow cooker.
2. Cover and cook on low for 6-8 hours (mine was more like 9-10). Shred chicken with a fork, stir well and serve in tortillas with toppings.
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