Ingredients:
1.5-2 lbs chicken breasts (boneless, skinless)
1 taco seasoning packet (1 oz)
1 can diced tomatoes and green chilies (10 oz)
1 cup Mexican cheese dip (adjust to taste)
Procedure:
Nestle the chicken breasts into the slow cooker. Evenly season them with the taco seasoning and then layer with the diced tomatoes.
Set your cooker on low for a gentle 4-6 hour simmer or on high for a quicker 2-3 hour session. Once done, the chicken should be tender enough to shred effortlessly.
As soon as I saw this recipe, I had this gut feeling it would be great. And man, was I spot on! So tasty!
After seeing this, I’m never making meatballs any other way again!
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