Aired February 28, 2014
Serves 4 servings
2 boneless, skinless chicken breasts, about 1 pound ($1.88)
1 10-ounce can diced tomatoes and green chilies, with their juices ($.50)
1 12-ounce bag frozen pepper-and-onion blend ($.80)
1 teaspoon ground cumin ($.05)
Salt and pepper
8 soft taco-size tortillas ($1)
1 cup shredded iceberg lettuce ($.25)
1/2 cup shredded cheddar cheese ($.32)
Sour cream, for serving ($.10)
Add the chicken breasts, diced tomatoes and green chilies with their juice, peppers and onions, cumin, salt and pepper to the insert of a slow cooker. Set the slow cooker on high and cook for 4 hours, or on low for 8 hours.
Once the chicken has cooked, drain the liquid and shred the chicken meat with a fork.
Place the shredded chicken into each of the tortillas and add shredded lettuce, a pinch of shredded cheese and a dollop of sour cream. Roll up the tortillas before serving.
This slow cooker dish prices out to $4.90. Erin Chase suggests never paying more than $1.29 for a package of 10 tortillas. When on sale, or below this price, stock up and freeze a few extra packages.