Crockpot Chicken Tacos

Use 2 lbs. of raw (not frozen) chicken breast, 1 packet of dry ranch dressing, 1 packet chicken taco seasoning & 1 can of chicken broth. Put that all in the crockpot and cooked on low for 3 hours then shredded the chicken and let it cook on low another 30 min. Heat the taco shells and assemble your tacos.

Yummy:)

Bill's Salsa

Two green peppers
two tomatoes
a bunch of green onions
1/4 of a red onion
cilantro
salt & pepper
3 Tbsp each of cider vinegar and olive oil...more if needed

YUMMY:)

Mexican Corn

Ingredients

• 2 (15.25 ounce) cans whole kernel corn, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter
• 10 jalapeno peppers, chopped
• 1 teaspoon garlic salt

Directions

1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

crock pot chicken salsa

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 can reduced fat cream of mushroom soup (condensed) or cream of chicken soup (I used chicken)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

Crockpot Chicken Enchiladas

1 large or 2 small cans of enchilada sauce (I do mild for Paul)
4 or 5 boneless chicken breasts
2 small cans of cream of chicken soup
1/2 cup chopped onion
10 corn tortillas
16 ounces sharp cheddar cheese
(The original recipe also called for 1 small can of sliced black olives and a 4 oz. can of green chilies. I chose not to put them in.)

Optional for toppings:
Sour cream
Green chili salsa


Cook (boil) chicken and shred. Mix soup and onions in a separate bowl. (If you choose to do the olives and green chilies, add it to the soup mixture.) Layer crockpot with:

1. Enchilada sauce
2. corn tortillas (ripped into wedges and pieced around to make a layer)
3. soup mixture
4. chicken
5. cheese

Repeat 2 more times. (Basically I do a third of each ingredient per layer)

Cook on low for 6 hours