Thursday, April 15, 2010

Chicken Tacos in the Crock Pot

2-3 frozen chicken breasts (in the bag)
1 can corn (drained)
1 can black beans (drained)
1 can Rotel (drain half the liquid off), or 1 small jar of salsa
1 packet of taco seasoning

~In the morning, place all ingredients in the crock pot (yes, even the frozen chicken) on low
~Cook on low 8-10 hrs (6-7 may do if you have a good crock pot)
~In the late afternoon, shred the chicken using 2 forks
~Add chicken back to crock pot and mix with other ingredients and let cook until ready to serve

Serves at least 4 adults. Serve on whole wheat tortillas topped with your favorite toppings (sour cream, shredded cheese, green onion, avacado, etc...). I usually serve with Rice-a-Roni Spanish rice.

Enjoy :)

Wednesday, April 14, 2010

Chicken Crescents

Chicken breasts, boiled, about 1 1/2 cups cut up or shredded (could probably use rotissere chicken if desired)
1 can cream of chicken soup
1 (8 oz) package of cream cheese, softened
2 packages crescent rolls
Parlsey & green onion, optional

Mix cream cheese and soup with an electric mixer until smooth. Add parsley & onion if desired. Add chicken and mix by hand. Roll out 2 crescent rolls together to form a square. Add about 3 Tblsp of the chicken mixture. Fold up the corners and squeeze together. Bake at 350 for 30 minutes or until golden brown.

I ususally just serve with a salad. Enjoy.