Slow Cooker Taco Chicken

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!

 

 

 

 

 

White Bean, Kale, and Pumpkin Soup

Shoulda posted this yesterday because we made it a Meatless Monday, but here ya go:

Quick post for whoever needs a recipe for tonight – I did it in a pot, but you could throw it in the crockpot, too!
No pics because I had no clue it was going to be so good when I threw it together 😉

     Ingredients:

  • 1 tbsp olive oil 
  • One cup chopped onions (we keep frozen on hand at all times)
  • 1 cup chopped Carrots and celery
  • 2 cans white beans
  • Sazon Completa
  • Garlic powder
  • Cumin
  • Black pepper 
  • A good sized chunk of Calabaza squash
  • 2 cups kale (could substitute spinach!)
  1. Sautéed onions, carrots, and celery in olive oil with a little salt and pepper
  2. Add beans and 3 cans worth of water.
  3. Throw on some of your preferred seasonings – does anyone measure this?? I put a good amount of Sazon, garlic powder, and pepper and just a dash of cumin. No salt – beans have a lot of sodium plus I used some to soften the veggies before!
  4. Bring to a boil for 10 minutes. Then reduce heat to medium-low and cover.
  5. Add calabaza now if you like it to mush up a little or later if you want it firmer. We like it semi mushy – it adds creaminess without calories!
  6. Simmer as long as you want! We did about 20 minutes. 
  7. Add kale about 10 minutes before serving and turn off the heat so it just soaks up the broth and wilts slightly.

This was such an easy, yummy, meatless meal! If you try it let me know what you think.

Have a happy Tuesday!