Are you getting tired of the same ol’ tacos on Taco Tuesday? This recipe is such a quick and easy alternative to the regular ground beef you usually think of for Mexican fare – it’s a family favorite at the White Lily House!
In 5 minutes or less you’ll have this going in your Crock Pot, and all you’ll have to do at dinner time is set out some shells, cheese, sour cream, and lettuce! Better yet, have the kids practice setting the table and laying out their favorite Taco Bar toppings – it’s as close to a day off from the kitchen as you can get.
We serve the leftovers as yummy burrito bowls on a bed of yellow rice with toppings and all those cracked taco shells from the previous night crumbled in!
Slow Cooker Taco Chicken
- 2-3 large chicken breasts
- 1 packet taco seasoning (we use Old El Paso or Taco Bell)
- 1 can Rotel tomatoes and chilis
- 1 can of corn, drained
- 1 can of black beans, drained
Add the ingredients in the order mentioned above and cook on low for 5-6 hours or high for 3-4 hours. Use two forks to shred the chicken and mix it in with all the yummy juices. You can even dump in frozen chicken if you forgot to defrost – so no excuses!
I know SOMEONE is making this tonight – I want to hear that your family ate a bazillion tacos each and that you were the happiest Mom alive because you only had 1 pot to clean!
Comment below and tell me about your dinner!
A friend texted me last night with a BIG EMERGENCY – she absolutely needed a slow cooker carne con papa recipe! I’m a little sad I’m going to give it out, because she seems to think it’s a time-consuming and super difficult recipe and now she’ll know my secret 😉 Slow cooking is such a quick and easy way to get dinner on the table in that short window of time between getting home from school/work and rushing out to soccer, dance, or music lessons!
This time I used Badia Sazon Tropical, but both are good! I also pictured 3 potatoes but decided two was good. Up to you!
Carne con papa, or Beef Stew with Potatoes, is a traditional Cuban dish that we usually serve with fragrant Jasmine rice or crusty bread to soak up the delicious sauce.
Slow Cooker Carne con Papa (Cuban Beef Stew)
- 2 lbs. beef for stew (it’s already cut into chunks)
- 2 large potatoes, quartered
- 1-2 cups carrots (optional – not usually in the Cuban version but kids need those veggies!)
- small can tomato sauce
- 1/4 cup beef broth
- 2 packets Sazon Goya seasoning
- 1 large chopped onion (I buy frozen, chopped, about 1 cup)
- 1 large chopped green pepper (also buy frozen!)
- 2 cloves minced garlic (again, I cheat and use the pre-done minced sometimes – two teaspoons of this)
- 2 bay leaves
- 1/4 cup Spanish capers or green peas (optional)
- 1//4 cup cold water
- 1 tablespoon cornstarch
– Adapted from “Memories of a Cuban Kitchen” for slow cooker readiness and ease of spices –
Add all the ingredients except the “finishing touches” to your slow cooker. I do it in the order above and give it a little stir – but the slow cooker is pretty fool-proof, and the flavors will all mix together no matter what. Cook on low for 6-8 hours or on high for 3-4 hours.
About an hour before cooking time is over, mix the cornstarch really well with cold water. Add that mix to the crockpot to thicken up your sauce, along with the capers or peas if you wish.
For my slow cooker rookies, do NOT open the lid! If you must see what delicious-ness is happening in there, shake the lid around to get some of the condensation off.
I need feedback from all the Cuban moms – is it authentic and tasty? I also want to hear how non-Cubans feel about this Hispanic version of beef stew!
Let me know how yours turns out!