While much of the nation is ankle or even knee deep in snow, we’re enjoying our winter in the Southwest which consists of 85 degree weather and mostly sunny skies. For some reason since I was a small girl, beautiful weather inspired me to eat tacos. This is a since taco recipe with a Filipino twist which is a no brainer.
- 2.5 lbs boneless skinless chicken breast halves
- 3/4 cup chicken broth
- 1/2 cup Little Rosie’s Filipino or Spicy Filipino Dressing
- 1 Tbsp fresh lime juice
- Place chicken breast halves in the slow cooker. In a mixing bowl whisk together dressing and lime juice. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 – 8 hours. Shred chicken (it’s so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Garnish with your favorite toppings and enjoy!