Thursday, September 4, 2008
Taco Chicken Wraps
Today I pulled out my Crockpot for the first time since winter. I am slowly moving away from my summer grill-dependence and towards the Slow Cooker to get autumn dinners prepared early in the day.
This recipe is one that I received at a Freezer Cooking seminar a few years ago. I had never tried it until today, but it's tasty and filling so it'll be a keeper for sure.
1 lb. frozen corn
3-4 frozen boneless skinless chicken breasts
1 packet taco seasoning mix
16 oz. salsa
2 cans black beans
Tortillas, sour cream, cheese, and lettuce.
Layer all ingredients in Crockpot. Cook on low 6-8 hours. Stir at 4 hours. Stir again at the end...when you stir this time, the chicken will break apart/shred and the mixture will thicken.
Serve with whole-grain tortillas and all the fixin's!
photo by MariSheibley