Mexican Shredded Chicken in the crockpot All you need is chicken breasts, 3 or 4, a jar of salsa, and a pkt of taco seasoning. Dump the salsa and taco seasoning into the crockpot and mix, coat the chicken in it and set the crockpot on high for 4 hrs (or low for longer). Once it’s cooked, shred it with a fork. This chicken is so tender it pulls apart easily. This is good plain, in tacos, and in quesadillas. It’s also make a great protein addition to a salad!
3 lb. bag of frozen chicken breasts 1 bottle Frank's Wings Buffalo Sauce 1 packet Ranch Dip Mix • Put frozen chicken, wing sauce, and ranch dip mix into Crockpot. • Cook on low at least 6 to 7 hours • Shred chicken & return to Crock pot. • Cook on low for an additional hour. Crock Pot Buffalo Chicken
Sour Cream and Bacon Crockpot Chicken This was SO easy. I cut 3 chicken breasts in half instead of using 8 whole chicken breasts. I used the option where you don't cook the bacon. I had it in the crock for 6 hours on low. Hubby said the internal temp was around 190 when we took it out. We had guests over and they loved it. Definitely will make this again.