I have been meaning to resurrect my blog - so I thought I would by posting a recipe I made up.
We are leaving for vacation on Saturday so I have been trying to just throw things together to make dinner. IE, playing "Chopped." Yesterday I knew the only meat we had in the house was frozen chicken breasts. We haven't had tacos for a while and we always have tortillas in the house because it's one of the 5 foods that Dylan will actually eat.
Onward and upward!
I threw about 5 frozen chicken breasts (probably 3-4 normal sizes. They were small) into the crock pot with 3/4 cup of chicken broth and 3 tablespoons of taco seasoning. We use the taco seasoning in a big container (planning on making my own - keep your eyes peeled), but 3 tablespoons is about the same as a seasoning packet. I knew that the chicken would draw out water and boy did it! That's why when you read the recipe, it says to use 1/4 cup chicken broth, not 3/4 cup water. It was very soupy.
I let the chicken cook on low for about 6 hours. When we got home, I shredded up the chicken and added a drained can of corn, a rinsed and drained can of black beans, a drained can of diced tomatoes and a little bit of fiesta corn from a few nights ago. I love when I can get include leftovers. Seriously love it. If you like spicy, you can use the corn that has the little chillies in it. I don't like spicy. I grabbed a bag of Mexican blend cheese and added half. I said EFF IT and added the rest, because my family likes - no, loves - cheese. I stirred it all together and smiled in excitement! So ready to eat this.
I had to use a slotted spoon to serve it because it was really soupy. I put it on tortillas and added some sour cream. Dan wasn't home to try it (he was at dinner for work) but had it for leftovers the next day for lunch and texted me: That taco stuff was pretty good. Now, if you know my husband, you know he is not a man of many words so this is pretty fantastic! He ate his with crushed up fritos and you could also serve it on rice.
Crock Pot Chicken Tacos
4-5 chicken breasts (I used frozen)
1/4 cup chicken broth
3 tablespoons taco seasoning (or one packet)
1 can of corn (drained)
1 can of diced tomatoes (drained)
1 can of black beans (rinsed and drained)
1 bag of Mexican blend shredded cheese (about 2 cups)
Sour cream (if desired)
Tortillas, rice, Fritos, whatever!
1. Place chicken, chicken broth and taco seasoning into crock pot.
2. Cook on low for about 6 hours.
3. When finished, shred the chicken and mix together with the seasoning and broth.
4. Add the beans, corn, tomatoes and cheese.
5. Mix together until cheese is melted.
6. Serve on rice, with Fritos or on tortillas with sour cream if desired.