Chicken Coop Chatter©
4-6 Chicken breasts (skinless/ boneless)
1 can Soda (7 up-Club Soda-Sparkling water etc.)
1 Can Tomatoes
1/2 onion (diced)
1 T. Taco seasoning (to taste)
1/2 tsp. smoked paprika
1-2 cups grated cheese (your choice, I use medium cheddar or colby)
Sour cream
Tortilla chips
Place the chicken breasts in a large bowl or sealable container. Pour soda over all the meat and turn a few times to make sure they are completely coated. Refrigerate covered overnight, turning the meat periodically to make sure all meat is marinated.
Place the chicken breast and marinade liquid in a slow cooker on high 2 hours. Turn to low for 4 hours or until thoroughly cooked and tender.
When the meat is thoroughly cooked through, place in a bowl to shred the meat, leaving some larger pieces. Shredding the meat can be done with two meat forks or table forks, pulling the meat apart. Remove the larger pieces back to the slow cooker. (reserve the remaining shredded meat for my Chicken Nachos). Add a can or pint of home canned tomatoes, diced onions and seasoning. Cook until all the flavors are blended and the onion is tender and heated through.
To serve: Ladle into individual bowls. Grate cheese over the hot soup. Add a dollop of sour cream or plain yogurt. Garnish with parsley or cilantro and hot pepper slices if desired. Serve with Tortilla chips.
NOTE: When I am grating a lot of cheese I use my grater/storage container set. It has two size grater lid and separate lid for storage. The handle on the grater lid is so handy for holding the container in place while grating. You can find the link below for the one I use. It's easy to clean and the grated cheese stays fresh several days or until use.
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