Creamy Chicken Tacos

Easiest thing ever to make. The meat mixture can be used in a variety of ways....in burritos, over chips as a kind of nacho or in tacos. The original recipe came from the Jamie Cooks it Up blog. I know some people have a problem with using condensed cream soup, but if you search in the internet, there are substitute recipes out there. The photo of this didn't turn out quite right, but I didn't have time to monkey with the white balance any more.

Creamy Chicken Tacos

• 5 frozen chicken breasts (yes, the original recipe says frozen, but I just couldn't do that. I thawed them a little)
• 1 1/2 cups salsa
• 2 cans cream soup (I used the low fat)
• 1 package taco seasoning
• 1 Tablspoon maple syrup
• 1 teaspoon lime juice
• 1 Tablespoon butter
• 1/2 cup sour cream (I used light)

Spray the inside of your crock pot with cooking spray (or use a slow cooker liner), and place chicken inside. In a small mixing bowl, stir together everything else except the butter and sour cream. Pour the sauce over the top of the chicken. Cover and cook on high for 4 hours (or on low for 7-8). Take the chicken out and shred it. Put it back in the crock pot and add the butter and sour cream. Stir, cover and cook for 1 more hour.

Serve in tortillas or over chips  and top with tomatoes, onions, cheese, lettuce, avocado, salsa....whatever you want. This freezes well.

 

Comments

[Little Sis]

Mom! This looks really good!

[Margaret]

OK, I think she meant Mmm. . . . it DOES look good and I'll be making it :)