Thursday’s are sooooo busy for me, I have to pay a lot of people at my real job on Thursdays. The farm stand that I write recipes for each week opens at noon, so I have to rush up there every Thursday at lunch time, I have to walk the dog, because I walk her every lunch time, and she doesn’t understand that you’re busy, she has to walk every week day at lunch time…..
So when I come back from walking cutie, I realize that I’m eating the last piece of grilled chicken breast in the frig for lunch and the only thing left in the frig, is some already cooked lean ground beef that cutie has been eating all week, cause she wasn’t feeling well….. I’ve got a college age daughter and a hubby coming home for dinner and it’s 12:15 what to do………
Well, I’ve got chicken breast in the freezer, homemade taco seasoning and fresh salsa, but jarred salsa works just as well, whole wheat tortillas, lettuce, some fresh tomatoes in the garden and chips. I’ve got dinner!
Just stick frozen chicken breast in the crock pot, sprinkle over taco seasoning and a cup of salsa and cook on low for 5 hours or on high for 2-3 hours, shred chicken, top tortillas with shredded chicken(I love how a little chicken breast shreds up to a lot of chicken for taco, great $$$$ SAVER, so I have a lot of meat left over for lunches and snacks!)
And the best part, it’s healthy, you can make your own taco seasoning, so there’s not a lot of salt, it has lean chicken breast, healthy fresh or jarred salsa, whole wheat tortilla, lettuce, tomatoes, and real cheese(I believe in using a little of the real stuff rather than fat free stuff with ingredients you can’t pronounce) and chipotle sauce, made with Greek yogurt, so it’s quick, easy and healthy! It’s an awesome back to school wonder/every day meal made easy. What more can you ask for!
Whole Wheat tortilla, chicken, lettuce, tomatoes, cheese and this homemade chipotle chili sauce…. It’s life changing.
You can use it on tacos, in quesadillas, or as a pizza sauce on a flatout, amazing!
And the tacos were awesome!
Crock Pot Chicken Tacos
1 TBSP Chili Powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red pepper flake
1/2 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
Mix everything together and store in an air tight container. To make traditional tacos, add 2 TBSP to browned ground meat, add a 1/2 cup of water and simmer until water is absorbed.
1 lb. chicken breast, frozen or thawed
2 TBSP. taco seasoning
1 cup salsa, fresh or jarred
Whole Wheat Tortilla
Fresh diced tomatoes
Chipotle Sauce ( recipe at the bottom)
Place chicken breast in the bottom of the slow cooker, sprinkle on seasoning and pour over salsa. If frozen cook on low for 5 hours or on high for 2 to 3 hours until cooked through. If thawed cook on low 2 to 3 hours or 1 to 1 1/2 hours on high until cooked through. Shred chicken with two forks or you can use your stand mixer and top tortillas with chicken, lettuce, tomatoes, cheese and sauce.
1 5 oz. cup of plain, nonfat Greek yogurt
1 -3 chipotle peppers, chopped (depending on how hot you want it) ***
1 tsp. lemon juice
In a small bowl combine everything and let it stand for a little while for the flavors to combine.
*** In the picture. I was using frozen Chipotle peppers, when you open a can of peppers, freeze any unused peppers for the future, then just pop them out of the freezer and you can cut off how much you need while it’s still frozen. Waste not, want not!
I was featured on: baddgoddess.com/healthy-living-link-party-27
It’s a great site you should go see it!
It linked up to