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Wednesday, February 3, 2010

Freezer Recipe - Crockpot Taco Chicken



Directions:
Rinse two pounds of boneless/skinless chicken thighs and add to bag. Massage bag to combine ingredients well. Squeeze all possible air from bag, seal and freeze.

To Cook: Thaw overnight in refrigerator. Place contents of bag into crockpot. Cook on low for 4-6 hours/high for 3-4 hours, or until meat shreds easily.

Serving Suggestion: Heated tortillas with assorted toppings: shredded cheese, guacamole, sour cream, diced onions, olives. Also a great tostada filling or topping for taco salad.

Per Serving (excluding unknown items): 107 Calories; 3g Fat (23.6% calories from fat); 15g Protein; 6g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 707mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Other Carbohydrates.

1 comments:

Shadow said...

Nummy!!!!! I've had it it's really good