Considering the back to school schedules this week, I
thought I would contribute to the “easiest recipe ever” genre of post.
I agree completely with @druinok’s philosophy of cooking, and
this recipe fits the bill: few ingredients, no prep work, and 1 container to
clean.
Mexican Crock-Pot Chicken
Ingredients:
3-4 chicken breasts (frozen is fine!)
1 pkg taco seasoning
10 oz can of Ro-tel (diced tomatoes with green chilies)
Optional ingredients:
can of yellow corn (drained)
can of black beans (rinsed a bit & drained)
toppings, such as sour cream, avocado, picante sauce,
cilantro, shredded cheese
depending on how you serve it-tortillas, lettuce, taco
shells, tortilla chips
Place the chicken in the crock pot. Sprinkle the package of taco seasoning on the
chicken, and pour the can of tomatoes on top.
Cook on high for 4-6 hours. The
chicken will practically fall apart when it is cooked. At that point, you may take the pieces out of
the crock pot, and using two forks, pull/shred the chicken, and return it to
the pot for a bit more tenderizing.
After you shred the chicken, you may add the corn and/or
black beans and allow it all to cook for another hour. For the last part of the cooking, you may
wish to cook with the crock-pot cover off to help the liquid evaporate.
You now have plenty of chicken to serve in a variety of
ways. If the chicken is still too soupy,
use a slotted spoon and…
-use as a filler for hard tacos or soft tacos
-pile a spoonful or two on top of a bed of lettuce for a
chicken salad
-make quesadillas using 2 flour tortillas and cheese
-scoop the chicken on top of a bed of tortilla chips for a “casserole”
dish
-if you include the liquid part, you could almost have a
chicken soup
So easy, so quick and so filling! It’s great to make during a busy week and if
your family is not huge, there are plenty of leftovers for the next few
lunches.
Happy Friday!
