Crock Pot Chicken Tacos
4 boneless skinless chicken thighs
1 can cream of chicken soup
1 can rotel tomatoes, drained
1 TBSP taco seasoning (or more...to taste)
Salt & pepper
Cook on low several hours. Serve shredded meat with some of the tomatoes/sauce on corn tortillas. Add cheese and/or sour cream to the taco if desired.
Pairs Well With
This meat can be added to tortillas for tacos, for enchiladas, on top of salads...very versatile.