Wednesday, April 4, 2012

Slow Cooker Cheesy Chicken and Rice Tacos

Cheesy Chicken and Rice Tacos
Slightly Modified From Pickle Mom's Kitchen

1-2 cans of Cheddar cheese soup
1 can full of water
1 can full of salsa
3 chicken breasts
1 C instant rice
10 tortillas ( I used corn)

In your slow cooker, mix all of the ingredients except rice and tortillas. Cook on high for about 4 hours or low for about 8. Then shred the chicken and add your rice. Cook on high for another 15-20 minutes. (until the rice is tender)
Spoon into tortillas and roll. EDIT-This recipe was originally made for burritos and I ended up using corn tortillas and turned them into tacos instead. It was just as delicious!

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