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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

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.

Skinny Crockpot Chicken Taco Chili. 1 onion, chopped, 1 16-oz can black beans, 1 16-oz can kidney beans, 1 8-oz can tomato sauce, 10 oz package frozen corn kernels, 2 14.5-oz cans diced tomatoes w/chilies, 1 packet taco seasoning, 1 tbsp cumin, 1 tbsp chili powder, 24 oz (3-4) boneless skinless chicken breasts, chili peppers, chopped (optional), 1/4 cup chopped fresh cilantro