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Erin Chase's Slow Cooker Soft Chicken Tacos

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.
Serves 4 servings

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INGREDIENTS
  • 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)
PREPARATION

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.

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