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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 5 |
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The chicken filling cooks in the slow-cooker, so it’s 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 dinner’s ready in minutes. The chicken also makes a great topping for salad. Ingredients:
1 (3 1/2 lb) broiler chickens or 1 (3 1/2 lb) broiler-fryer chickens, cut up and skin removed |
1 (8 ounce) can tomato sauce |
1 (4 ounce) can chopped green chilies |
1/3 cup chopped onion |
2 tablespoons chili powder |
2 tablespoons worcestershire sauce |
1/4 teaspoon garlic powder |
10 (8 inch) flour tortillas, 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.
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