Presto Chicken Tacos

This is a perfect recipe for Cinco De Maya or any time in that you can cook the chicken and seasoning together in the slow cooker during your busy day then prepare the rest in a presto and enjoy with a drink of your choice. The leftovers make tasty salad (recipe source Taste of Home)

3 pounds boneless skinless chicken breasts, cut into strips

2 tablespoons canola oil

1 garlic clove, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 teaspoon ground cumin

1 teaspoon chili powder

12 corn tortillas (6 inches), warmed

Optional toppings: shredded lettuce, shredded cheddar cheese, diced tomatoes, fresh cilantro leaves, sour cream and cubed avocado

• In a Dutch oven, brown chicken in oil in batches. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and chili powder. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink, stirring occasionally.
• Fill each tortilla with about 1/2 cup chicken mixture. Serve with toppings of your choice. Yield: 12 servings.