I think I've found a new favorite "easy" recipe. This one was in the Pioneer Press awhile back and I finally tried it this week.
Ingredients:
6 boneless, skinless chicken breasts
2 cans tomatoes with green chilies (15 oz cans)
1 package taco seasoning mix (I used the lower sodium version)
In a crock-pot, add all ingredients and cook on low 7 to 9 hours (mine took only 7) or until chicken is tender and easily shreddable. Remove from crock-pot and allow to cool slightly; then shred using forks. I kept the tomatoes, but drained the remaining liquid.
This reheats extremely well, so it's a great one to make on the weekend and have available for a quick dinner (or two) during the week.
To serve, I put a tortilla in a fry pan (on medium-high heat) and put cheese and the chicken mixture (warmed up) on one side of the tortilla. Then closed the tortilla and cooked it on each side until just starts to brown. This makes the tortilla slightly stiff and more like a quesadilla. Could also add salsa or sour cream, but you don't really need it. These have great flavor.
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