>> Tuesday, March 5, 2013
4-6 boneless skinless chicken breasts
1/2-1 c. Franks Buffalo Hot Sauce
Salt & pepper
Place the chicken in a crock pot and season with salt and pepper. Pour a generous amount of Franks sauce over the chicken. Cook on low or medium heat for 4-6 hours, or until chicken shreds easily. When ready to serve tacos, remove the chicken from the juices and shred into large pieces. If you like more spice, add extra Franks sauce to the shredded chicken.
For the tacos:
Shredded cheddar cheese
Green onions, sliced
Crumbled Blue Cheese
1 avocado, cored, seeded and diced
1/2 c. celery, chopped
Ranch or Blue Cheese dressing
When ready to serve the tacos, place several corn tortillas on an electric grill. Place a small handful of shredded cheese onto each tortilla. Turn the grill to medium heat and add several spoonfuls of shredded chicken on top of the cheese. As the tortilla is cooking and the cheese is melting, add the other items to the top of the taco (lettuce, tomatoes, celery, blue cheese, etc.). When tortillas are crispy, remove them from the grill and drizzle with ranch dressing or blue cheese dressing. Serve warm off the grill.