Last month I was invited to participate in the Country Crock Casserole Club where I get to make delicious casseroles and offer great giveaways from Country Crock. I happily accepted this opportunity, since anyone that knows me knows Country Crock is a staple in my house, and Mike and I joke about having the "full set" of Country Crock "tupperware" bowls.
I love cooking in my Crockpot. Especially during the cooler months, it makes life so much easier to throw a couple ingredients into the Crockpot and let it roll. The best part about Crockpot Cooking - the best ingredients are usually stuff you have on hand.
This week has been particularly trying, so when I was staring into the refrigerator this morning - with zero desire to be creative - I saw that I had thawed chicken breasts and cream cheese. In the pantry - pasta, cream of chicken, and an Italian dressing seasoning packet.
Six hours later - dinner was served.
I have a mild obsession with Mexican food.
Like... I may or may not have just eaten a Taco Cupcake.... for breakfast.
Anyway, my favorite meal is chicken tacos. I can seriously eat them any time day or night. Nothing tops lean chicken, lettuce, cheese and sour cream all smushed together. It's heaven in a tortilla.
The bad news: My family isnt quite as obsessed.
Which leaves me wanting chicken tacos and having to suffer through... well anything else.
Until now.
First of all, this is so stinkin easy, I can not believe I am 32 years old and this is the first time I have cooked this.
Wait, yes I can. Have you seen me try to boil eggs?
Sorry, where was I?
Ingredients
Ready for these instructions... throw everything into the Crockpot. Mix well. Cover and let sit to do its thing for 6 hours on medium. When it is done the meat will be so tender it will just fall apart into shredded chicken goodness.
The HARDEST part of this whole recipe - if you work from home like I do - smelling it cook all day without being able to eat it!
I KNOW.
Rio Bravo is going to miss me....
