Open-Faced Taco Chicken Biscuits
 
 
Ingredients
  • 6 skinless, boneless chicken breasts
  • one pkg of your favorite taco seasoning mix (I use taco bell brand)
  • one large jar of your favorite picante (or salsa) sauce (32 oz) - I use pace mild picante. 
  • 1 can of refrigerator Pillsbury Grands Biscuits
  • Toppings: sliced green onions and shredded cheese
Instructions
  1. Mix the picante sauce and taco seasoning together - if you have picky kids that don't like "chunks" in their sauce, just put it in the blender for a couple of whirls.
  2. Place chicken in crockpot, pour over sauce mixture and cook for about 5 - 6 hours on low...shred the chicken and cook for one more hour.
  3. Prepare biscuits according to package directions. Split open and pile on the taco chicken, add toppings and serve.
Recipe by Blogghetti at https://blogghetti.com/2015/12/open-faced-taco-chicken-biscuits.html