Tuesday, October 23, 2007

Chicken Fajitas (slow cooker)

4-5 chicken breasts (can be frozen)
2 cups of salsa
1/2 packet taco seasoning (optional)

Cook on high for 6 hours. Shred with a fork. Wrap in tortilla with cheese, sour cream, lettuce or whatever toppings you like. (I used some of this extra meat to put in some chicken enchiladas later in the week)

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