It has been some time since I’ve blogged a delicious dinner recipe! Today I bring you a simple recipe for the crock-pot that will bring you and your family TWO different meals! The first recipe is for Fiesta Chicken. This delish shredded chicken is perfect for tacos! You could use it for enchiladas as well! The leftovers are used for the second recipe, my simple one pot Fiesta Chicken Soup!
This is also one of my favorite recipes so I hope enjoy it!
Crock Pot Fiesta Chicken
1 can (14.5 oz) Diced Tomatoes (do not drain)
1 can (10 oz) Rotel (use any kind of heat, I use mild)
1 packet of taco seasoning (I use the reduced sodium option)
5-6 frozen chicken breasts
Coat your Crock Pot with cooking spray.
Lay Frozen chicken on the bottom.
In a bowl mix the can of diced tomatoes, Rotel & taco seasoning. Pour mixture over frozen chicken,
Cook on low for 5-6 hours.
Once cooked, remove one chicken breast to a bowl. Using two forks pull the chicken apart, shredding it. You can easily keep the chicken inside the crock-pot to shred it, but I find it’s easier to shred each breast by itself in a bowl.
Place shredded chicken back into the crock-pot and mix with stewed tomatoes.
For tacos, fork the shredded chicken into a tortilla and layer with whatever toppings you like! Leave shredded cheese, lettuce, avocados and/or sour cream in small bowls to set up a taco buffet! This is perfect for serving a large crowd or for a super simple family dinner! Since toddlers have trouble eating tacos, place some of the fiesta chicken on a tortilla with cheese to make a quesadilla…Lily LOVES ‘em! Plus since I use mild Rotel, it isn’t spicy for her.
If you are serving this to a small crowd save the remaining chicken and juice for my yummy leftover fiesta soup! Recipe for this below! You can also place the leftover chicken in a freezer safe Ziploc and freeze for a later meal!
Leftover Fiesta Chicken
1 can (15 oz) black beans (do not drain)
1 can (8.75) corn (Drain all but a tablespoon or two or the juice)
Shredded cheese (Mexican or cheddar)
Fresh lime or bottle of limejuice
In a pot pour the leftover chicken (with it’s juices) along with the can of black beans. Pour the can or corn (with the tablespoon or two of juice) into the pot too, mixing it all together. Cook on medium heat until the soup is warm! To serve spoon the soup into bowls. Top the soup with chopped avocado and shredded cheese. Squeeze a fresh lime or squeeze a few drops of limejuice from a bottle on top. You can serve the soup as is, or spoon the soup over rice! The possibilities are really endless! I love it when you can re-use leftovers in a different recipe!