Ingredients:
1.5-2 lbs chicken breasts (boneless, skinless)
1 taco seasoning packet (1 oz)
1 can diced tomatoes and green chilies (10 oz)
1 cup Mexican cheese dip (adjust to taste)
Procedure:
Nestle the chicken breasts into the slow cooker. Evenly season them with the taco seasoning and then layer with the diced tomatoes.
Set your cooker on low for a gentle 4-6 hour simmer or on high for a quicker 2-3 hour session. Once done, the chicken should be tender enough to shred effortlessly.
Mama’s Pizza Casserole
Every time I make this recipe for my hubby, we make extra to freeze them for later
Baked Garlic Parmesan Fries
Elvis Presley’s 1962 private jet has finally been sold, and the interior is breathtaking.
Made this tonight and didn’t change a thing! So flavorful!
BROCCOLI CAULIFLOWER RICE CHICKEN CASSEROLE