Happy week of Cinco De Mayo!
Kyle and I don’t celebrate Cinco De Mayo…we acknowledge the day and I make a Mexican type of meal but that is about it. I know there are people that love Cinco De Mayo and go out and celebrate (drink) until the wee hours of the morning but that is just not us. =)
In honor of Cinco De Mayo this coming Thursday I made some kickin’ fiesta chicken! Every now and then I make a shredded chicken recipe and I love it, problem is Kyle doesn’t. He doesn’t really care for shredded meats so that means, I don’t make them too much. =( Life will go on!
There are so many different shredded chicken recipes out there and I have tried many of them. They are all good but there was always a little something missing. This recipe is something that I threw together and didn’t follow any kind of recipe. SOMETIMES, these meals turn out to be the best ones. Notice that I said sometimes, I have had plenty that were total flops. It happens when you cook and bake a lot!
This recipe makes a rather large batch which is nice if you are wanting left overs. I put our left overs into a zip lock bag and put it in the freezer. It'll make a perfect quick meal.
2 chicken breasts (frozen or defrosted, mine were frozen)
1 cup of water
1 packet of taco seasoning (remember you could always just make your own)
1 can of kidney beans (these were the only beans that I had on hand, they were perfect though)
1 medium tomato (diced)
Place chicken breasts in crock pot.
Pour all ingredients into crock pot.
Cover and cook 7-8 hours on low or 4-6 hours on high.
Like I was saying, I just threw this recipe together one morning so the nice thing is that you can take things out or add things in that you think might be missing.
Example: Next time I make shredded chicken burritos I will try using pinto beans, a can of diced green chilies and maybe a can of spicy tomatoes. =)