Crock Pot Recipes
Season the chicken with salt and pepper.
In a 5 qt Crock Pot, combine all of the ingredients except cheese, spinach and tortilla shells.
Cook on low for 6 hours or high for 3 ½ hours; until the chicken is fork tender. Remove the chicken from the Crock Pot to a clean cutting board.
Remove half of the sauce from the Crock Pot. Add the spinach and mix in well while the spinach starts to cook down. You may need to do this in stages.
Using a fork, shred the chicken; remove the skin and bones. Add the chicken back to the Crock Pot and mix until its well incorporated. Taste for seasoning. Cook for another 5-10 minutes or until the spinach has completely cooked down.
Pre-heat your oven to 350 degrees. Lay each of the tortilla shells onto a clean counter top. Spoon equal portions of chicken across the center of each of the shells. Roll the shells up and place in a large casserole dish.
Sprinkle the cheese over the top of the tortilla shells. Evenly distribute the remaining sauce over top of the cheese. Bake for 15-20 minutes or until bubbling and the cheese has melted. Enjoy!
¾ Jar Bottled Thyme Sauce Champignon
3 lbs Chicken Thigh – bone in
14.5 oz Diced Tomato (can) – drained
1 small White Onion - diced
1 med Carrot – diced
1 clove Garlic – minced
½ cup Dry White Beans – soaked
1 TBSP Herb De Provence
TT Salt & Pepper
9 oz Baby Spinach
8 oz Swiss Cheese – grated
8 each Tortilla Shells – corn or flour