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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 5 |
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My family loves these tacos. The chicken filling cooks in the slow-cooker, so itâs convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a tortilla with the remaining ingredients and dinnerâs ready in minutes. The chicken also makes a great topping for salad. -Cheryl Newendorp, Pella, Iowa Ingredients:
1 broiler/fryer chicken (3-1/2 pounds), cut up and skin removed |
1 can (8 ounces) tomato sauce |
1 can (4 ounces) chopped green chilies |
1/3 cup chopped onion |
2 tablespoons chili powder |
2 tablespoons worcestershire sauce |
1/4 teaspoon garlic powder |
10 flour tortillas (8 inches), warmed |
1-1/4 cups shredded cheddar cheese |
1-1/4 cups salsa |
1-1/4 cups shredded lettuce |
1 large tomato, chopped |
3/4 cup sour cream, optional |
Directions:
1. Place the chicken in a 3-qt. slow cooker. In a small bowl, combine the tomato sauce, chilies, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender and juices run clear.
2. Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up. Yield: 5 servings.
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