This recipe takes about 3 minutes to put into the crock pot and 3 minutes to put onto tortillas, so we're talking about a 6 minute dinner here. 6 MINUTES PEOPLE. No excuses to not make this every week. And you can change it up if you want to use beef or pork instead of chicken.
Not only is it quick, but this recipe can serve as the filling for:
- Chili Reyenos
4 six ounce chicken breasts (boneless, skinless)
6 ounces salsa (of your desired level of hotness)
1/2 t chili powder
1/2 c diced onion (I keep these on hand in the freezer; you can also purchase in your grocer's frozen food section)
Toss everything in the Crockpot and set to low for 8-10 hours. 30 minutes before serve time, remove chicken breasts from Crockpot and transfer to cutting board, where you can shred the chicken with two forks. Return to Crockpot and allow to simmer for another 30 minutes. Serve as desired!