Cass Cooks, Too!

That’s right, ya’ll! You heard me correctly. And it cooks in the crock pot, so you don’t have to steam!

You will need:
4 chicken thigh, approx. cost $2.55
1 20 count pkg small flour tortillas, approx cost $1.90
salt and pepper

Throw the chicken thighs in the crock pot around lunch time, on high, with salt and pepper and just let them cook. And cook. And cook.

About half an hour before you plan to eat, take the thighs out of the pot, get out your tortillas, and cut them into 8 sections each.

Deal them into the pot (just like cards, LOL) one piece at a time, stirring after each stack is added.

Now, remove the skin and bones from the thighs, shred the meat (if you need to–it will most likely fall right apart) and add the meat back to the pot. Cook until the tortilla pieces thicken up, adjust the seasonings to taste, and serve. Yumm!

Now, I am not going to lie and tell you that this chicken and pastry tastes just like your Grandma’s. Or even your Mama’s. But it is pretty tasty, it’s fairly easy and quick, and it’s filling. And also, very, very cheap. This recipe fed my family of nine, with broccoli on the side, and we had leftovers.