This recipe came to me from Kristy B. through Facebook and boy was it good! She calls it Crockpot Chicken Taco Meat.
I served the chicken on homemade tortillas with a dollop of sour cream and the children loved it, even going so far as to mention it in the same sentence as their all-time favorite meal of enchiladas. Somebody said, “We never like crockpot dinners, but this is really good!” Even Rosie, who is firmly entrenched in the picky-eater stage, gobbled her taco right up. “Make this again!” somebody else called out.
Of course, whether a meal gets repeated or not – or at least how often – depends pretty heavily on the opinion of the Man of the House. He’s not a real emotional guy and did not express the same enthusiasm as the rest of the family. He just nodded and said, “You can make this again.” Then he had seconds.
|1 whole chicken||1 can diced tomatoes|
|1/2 cup chicken broth||2-4 tbsp diced jalapenos; to taste|
|3 tbsp taco seasoning|
Pour the tomatoes and jalapenos into the bottom of the crockpot and top with the chicken. Dissolve the taco seasoning in the chicken broth and pour over all. Cook on low for 6-8 hours. About an hour before dinner, shred the chicken with two forks and return to the sauce for soaking. Serve on tortillas with cheese and sour cream.