Crock Pot Chicken Tacos
I made this recipe as I went along but it turned out really well. It would serve great over rice instead of being used for tacos. If you like spicy simply use Hot Rotel or slice up a few jalapeños and add to the mix!
4 boneless, skinless chicken breasts, sliced into strips
1 packet taco seasoning
1 can Rotel, drained
1 15ounce can black beans, drained
1 19ounce can enchilada sauce
1 rep pepper sliced julienne style
1 onion sliced julienne style
Combine all ingredients into slow cooker and cook on low setting for 8 hours. After about 6 hours, use tongs to shred the chicken so that it soaks up all of the juices.
To Serve: Use a slotted spoon to strain the excess sauce when serving into taco shells. Top with shredded cheese and avocado!