Stewed Chicken Taco Meat Recipe

I originally had this recipe posted at one of my favorite sites, Recipezaar. One of the chefs there cooked it up and let it simmer down in a pan rather than in the crockpot. I gave that a whirl and it turns out great that way as well. Either way, though, your tacos will have a nice, tasty filling. The meat comes out a bit more tender in the crockpot, firmer on the stove — your choice. When done on the stove, it comes out like a Taco Cabana soft chicken taco meat copy cat recipe.

• 2-3 lbs boneless skinless chicken thighs or breasts
  
• 1-2 tablespoons low-sodium taco seasoning (I use the kind that comes in a shaker and costs about $2)
• 1-2 tablespoons olive oil
  
• 1 onion, chopped
  
• 1 garlic clove, passed through a press
• 1 (10 ounce) can Ro-Tel tomatoes
• 1 cup colby-monterey jack cheese
• 1 cup chicken broth or stock

Crockpot instructions:

1. Put all ingredients except cheese in crockpot and cook on low for 6 hours.
2. Use two forks to shred the chicken into chunks.
3. Add cheese and stir.
4. Serve immediately in tacos or use as a filling for burritos or enchiladas.

Stovetop instructions:

1. Saute onion in olive oil.
2. Add chicken and saute until browned on all sides.
3. Add garlic and saute 1 minute more.
4. Add Ro-tel, chicken stock and taco seasoning and bring to a boil.
5. Allow to simmer until stock has reduced down.
6. Add cheese and stir.
7. Serve immediately in tacos or use as a filling for burritos or enchiladas.