Chicken in the Crockpot

I use some in tacos.. I roughly chop some up for casseroles or salads. I use my crockpot to cook a bunch for the week and use them that way. I just put some pretty neutral seasoning on it so it can work in different types of recipes

I don't know what your personal tastes gear towards. I tend to go towards anything that has a bit of a kick to it. But if you look around this site, I'm sure you'll find plenty of things that suit you. I've found loads of things there that have turned out fantastic!

http://crockpot.betterrecipes.com/crock-potchickenrecipes.html

I like to cook mine all day with bbq sause...so yu8mmy with some corn on the cob and a salad !

I also use cream of chicken soup and throw in some veggies or just make some potatoes and pour the soup mixture and chicken over top !

shredd it add some chili powder, sour cream, cream cheese, salsa and shredded cheddar mix well and roll them in flour tortillas place seam down cover with more cheese salsa and bake YUUUMMMMMO

hot sauce and ranch powder= chicken wing sandwiches

love to cook chicken with salsa in the crock pot..gives it a kick

I do the chicken breast with a can each of petite diced tomatoes, black beans, and corn. Then I add a tablespoon of Mrs. Dash Southwest seasoning. Once it is cooked I shred it and let it sit for just a bit to let the juices soak in to the shredded parts.... then eat any way I want!! Plain, on a bun, in tacos, in burritos, or whatever :bigsmile:

You could also just throw in a jar of your favorite salsa to make it easier But I watch my sodium and buy the ingredients low sodium/no added sodium to help out.

ETA: I see a lot of people replied with my idea while I was typing... means it is good stuff!

I put mine in burrito bowls, enchiladas or make chicken salad for lunch. This week I made Skinnytaste Chicken, Broccoli and Noodle Casserole with it. Delicious!

I took this from the Philly Cream Cheese Recipe page; I love this dish with shredded chicken. I steam mine in a vegetable steamer since the crock pot is a pain to clean and put away! I add corn and peppers to my enchilladas as well.

1 small onion, chopped 2 tsp. oil 3 cupsshredded cooked chicken breasts 1 can(14.5 oz.) no-salt-added diced tomatoes, drained 1 tub(10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme, divided1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese 8 flour tortillas (6 inch)


Directions

Heat oven to 350°F. Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. Bake 15 to 20 min. or until heated through.