Mexican Shredded Chicken

Delicious! I have to give credit where credit is due. My friend gave me this recipe and it was her mom's recipe. Where the original came from, I'm not sure but thank you Kara Orvin! This was delicious! I don't think you can get much easier than a 3 ingredient recipe. Here it goes.


Mexican Shredded Chicken:


3-4 frozen chicken breasts (I did 4 but I'm sure you could do even more)
1 package of taco seasoning
1 can of Rotel


Put all items in a slow cooker on low for 6-8 hours.


I put this in the slow cooker at lunch today. You don't need to add water - the frozen chicken and the juices from the chicken make enough juice to keep it from sticking or overcooking. I always buy the bags of frozen chicken breasts so this is super convenient. I think you could easily use a can of diced tomatoes instead of Rotel if you didn't want the dish to be as spicy. I used original taco seasoning, but I saw chicken taco seasoning at Wal-Mart so I might try that next time and see if it is any different. By the time the slow cooker is done the chicken literally shreds itself. It is so good!


You could serve this with tacos as the taco meat. We actually ate it by itself as just a plain chicken breast and made a package of mexican rice to go with it. Either way you could make this into several different dishes. It's simple, inexpensive and depending on what you serve it with its healthy too! Not much more you can ask for!

Italian Chicken and Pasta- Slow Cooker Meal

Today I got up this morning before church and put all this together in the slow cooker. It only took about 15 minutes to prepare and was ready for me when I got home.


This recipe is from Better Homes and Gardens cookbook and is labeled low fat and easy. (Two things I look for in a recipe!)


Italian Chicken and Pasta:


1 9-ounce package frozen Italian-style green beans (I couldn't find these frozen so I did a 14.5 ounce can - it worked just fine.)
1 cup fresh mushrooms, quartered
1 small onion, cut into 1/4 inch thick slices
12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces (I used chicken breasts and 12 ounces was about 1 1/2 breasts)
1 14.5-ounce can Italian-style stewed tomatoes, undrained
1 6-ounce can Italian-style tomato paste
1 tsp dried Italian seasoning
2 cloves garlic, minced
6 ounces dried fettuccine, cooked and rained
Finely shredded or grated Parmesan cheese for the top:)


1. In the slow cooker stir together the onions, mushrooms and green beans (because I did not use frozen green beans I added the can about 30 minutes before serving so as not to make them mushy.)
Put the chicken on the vegetables.


2. In a bowl stir together undrained tomatoes, tomato paste, Italian seasoning and garlic. Pour over the chicken and vegetables.


3. Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours (I cooked it on high while I was at church). Serve chicken mixture over hot fettuccine. Sprinkle with cheese.


Drew liked this meal and told me to make it again. This is an easy one that can be started during lunch (if you go home on a lunch break) or cooked for a few hours while running errands etc. I've found most slow cooker meals to need 5-6 hours even on low but this one is nice in that it cooks quickly. The chicken was tender and next time I may try to cut my onions into smaller pieces and keep the chicken in larger strips or pieces. The small 1 inch pieces fell apart in the cooker and didn't make the meal very "meaty".

Calories are 405 for 1 1/2 cups of chicken mixture and 3/4 cup fettuccine.


Enjoy!