2 different recipes for Chicken Taco Meat

Ok, so I am posting 2 different recipes here for Taco Meat. This freezes super well and makes a kind of "Cafe Rio Salad" night quick for us

Here is what I have been doing lately. This is a mix of "Cilantro Chicken" and "Latin Chicken" from allrecipes. I took the comments and the best of both worlds.

I kinda like the salsa better than the rotel because I feel like it gets thicker and coats the chicken a little better.

1 24 oz jar salsa-we use Mild for Eric and Hailey but I would best a spicier one would be good too

1/4 cup taco seasoning

juice of 1 lime

1/4 to 1/2 bunch of cilantro

3 shakes of tabasco

1-2 tb jalapeno sauce

big scoop of garlic

1 cup water with 2 boul. cubes

6 or so chicken breasts

Cook and then shred. Leave enough time for the shredded stuff to sit back in the juice and get yummy.

I like putting more lime on at the end

THIS FREEZES WONDERFULLY!

And, here is the other one we use

Chicken Taco Meat (Kendra)

7 or more chicken breasts

2 rotel cans (I used RO*TEL with lime and ciliantro because it is my favorite)

1 tsp each pepper, salt, chili power, garlic salt, cayenne pepper

1 dash tabasco

Cook all in crockpot shred and pour on lime juice at the end to taste

THIS FREEZES!