Creamy Chicken Taco's


I actually found this recipe via Pinterest, but when I saw it was from Jamie, I knew I would try it immediately. I've made this dish several times now, my family are big fans! We've used it for tacos, nachos and a yummy taco soup (I will post this recipe in the coming weeks, it's a great way to use up any left over taco filling). I'm also going to try using it as a filling for enchiladas.

5 FROZEN boneless chicken breast
1 1/2 c. salsa (mild or medium)
2 (10.75 oz.) can's condensed cream of chicken soup
2 1/2 Tbsp. taco seasoning mix
1 Tbsp. maple syrup
(pure syrup is best, but regular works too)
1 tsp. lime juice
1 Tbsp. butter
1/2 c. sour cream

Line the inside of your crock-pot with a liner or spray with non-stick spray.  Place the frozen chicken breasts in the bottom of the crock.
In a medium size mixing bowl combine the salsa, soup, taco seasoning, maple syrup and lime juice. Mix well.
Pour over the chicken breasts.
Cover and cook on LOW for 7-8 hours, or on HIGH for 4 hours.
At the end of the cooking time, shred the chicken between two forks, then stir in the sour cream and butter. Cover and cook for 1 more hour.
Serve in soft or hard shell tacos, over tortilla chips or use in taco salads. Be sure and include all of your favorite toppings.

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