
INGREDIENTS
• 6 boneless chicken breasts
• 1 can rotel tomatoes, medium
• 1 8 oz cream cheese
• 1/4 cup sour cream
• 1/2 green pepper, diced
• 1/2 onion, diced
• 1/4 cup taco seasoning, more if needed
• 1 teaspoon garlic salt
• 1 teaspoon pepper
• 1 tablespoons cilantro, chopped
INSTRUCTIONS
- Place chicken breasts in crock pot.
- Add rotel tomatoes, cream cheese, sour cream, diced green bell pepper, chopped onion, taco seasoning, garlic salt and pepper.
- Cook on low heat for 4-6 hours depending on heating variations in the slow cooker making sure that the chicken is cooked through and tender.
- Using two forks, shred the chicken breasts.
- Return the chicken to the crock pot cooker with remaining juices and stir to mix all the ingredients together.
- Use this delicious shredded meat with tacos, enchiladas or your favorite dishes.