- Cooking Time: 4-6 hours
- Servings: Many
- Preparation Time: 5
- 4 boneless skinless chicken thighs
- 1 can cream of chicken soup
- 1 can rotel tomatoes, drained
- 1 TBSP taco seasoning (or more...to taste)
- Diced onions
- 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.
NotesThis meat can be added to tortillas for tacos, for enchiladas, on top of salads...very versatile.