4 boneless/skinless chicken breasts
1 (4 oz.) can green chilies
1 cup water
1 tsp. chicken bouillon
1/2 to 3/4 cup salsa
1 tsp. cumin
1 can pinto beans

Place all ingredients in crockpot and stir to mix.  Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Shred chicken and serve on flour tortillas with you favorite taco fixings (cheese, lettuce, tomatoes, sour cream, etc.)

The leftover meat can be used in a taco salad.

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