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Kristina grew up in a small farming community in southwest Iowa. Today, she lives on five acres in the country while running her own consulting business in the city. Her website, www.kristinashouse.com, features homemaking, gardening, travel, entertainment, business and technology tips. In the kitchen, Kristina bridges the recipes of her past to the new flavors and fashionable foods of today. In business, she combines a Midwest work ethic with trendy tech tools. Join her each week for flashbacks and fast-forwards. To contact her, e-mail: Kristina@kristinashouse.com.
Here is another great dish from my sister Suzanne. This easy to prepare chicken taco dish cooks all day in the crockpot making dinner a snap.
Suzanne's Crockpot Chicken Tacos
4 whole chicken breasts trimmed of visible fat (or 8 halves)
1 package dry taco seasoning (she uses the (1.25 ounce) Ortega taco seasoning mix)
8 ounces of salsa (she uses half a 16 ounce jar of On the Border salsa)
1 (10 ounce) can Rotel original
1 can southwestern corn
1 (15 ounce) can black beans (drained and rinsed)
Place all in the crockpot and cook on low 6-8 hours. Shred chicken and stir to combine before serving with your favorite taco shells and shredded cheese.
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