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Monday, June 15, 2009

Day 140: Shredded Chicken Taco Salad

Serves 4

3-4 boneless, skinless chicken breasts
1 chicken bouillon cube
1 pkg taco seasoning
Taco Salad Ingredients (tortillas, lettuce, olives, tomatoes, salsa, sour cream, cheese, etc.)

1. Place chicken in bottom of slow cooker
2. Boil 1 cup of water with bouillon. Once bouillon is dissolved pour 1/2 of taco seasoning into liquid and stir until dissolved.
3. Sprinkle other half of taco seasoning over chicken. Pour liquid over chicken.
4. Cook on low for 5-6 hours. Drain liquid and shred chicken with 2 forks. Serve chicken over salad.

Review:
I made this dish up and I really was proud of myself because it turned out GREAT! The chicken was excellent and what a perfect summer dish. I served this while my parents were over and my dad said that it was a 5 star dish. I definitely give it at least 4 stars.

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