Monday, February 8, 2010
4-6 boneless skinless chicken breasts
1- 28oz can diced tomatoes (or two standard cans of Rotel)
1 pkg Taco seasoning
Put chicken breasts and taco seasoning in a zipper bag and shake to coat evenly. Put in bottom of crockpot and cover with tomatoes. Cook on low 4-6 hours or on high for 2-3 hours. I shredded my chicken separately, but it was fork tender.
Serve with torillas or over pasta. There is a lot of liquid in this, so if you serve on tortillas, you'll want to use a slotted spoon or you'll end up with soggy tortillas and saucy elbows.