Ok, tonight's dinner is chicken tacos. The meat for this is so dang versatile it isn't even funny. While I was shredding the chicken, I thought about all of the things that I have or could do with it. We have done tacos, burritos (think Freebirds at home!), enchiladas, and topping for a salad. Tomorrow morning, I'm tempted to try it as omlet filling, since I love taco omlets. To me, omlets with the leftovers are by far the best reason to have tacos for dinner. This is why I make a triple batch. I might even make another triple batch tomorrow night just to do something else with it.
This also gets an A+ in the freezer department. It's also so easy that my 7 year old practically did it by himself. My 2 year old could probably at least help with it. I cannot claim this recipe as original. I got it from my friend Rosalie who got it from our friend Melaina.
1 can cream of chicken soup
1 can rotel
1 envelope taco seasoning mix
3/4 c. water
1 lb. boneless skinless chicken breasts
Stir everything but the chicken in crockpot. Add in chicken, making sure to submerge the chicken. Cook on low 8 hours. The meat will practically fall apart.