I am slightly afraid of my Crock Pot. It sits alone, clean and shiny, atop dozens of cookbooks in my cupboard. So many recipes call for browning and precooking before you toss things into it, which seems like an utter waste of time. Why bother?
After seeing half a dozen pins for Crock Pot Taco Chicken, I decided to adapt one of my tried and true stove top recipes. Same concept, just instead of poaching the chicken on the stove (which involves watching and timing) I toss it into the crock pot. So simple, there was no way I could screw it up, right?
Right for once. Easy. Easy. Easy. Incredibly adaptable. You can add beans and veggies and make it with organic and/or clean ingredients. Make a big batch and freeze leftovers for easy weeknight meals. Total HIT.
Crock Pot Mexican Chicken {and Veggies}
*inspired by pins from Chocolate Therapy and The Gracious Pantry*
basic recipe:
6 pieces boneless skinless chicken breast (I plopped them in frozen)
1 16 oz. jar salsa (I like Newman’s Own Pineapple, Mango, or Farmer’s maket)
1 packet taco seasoning or equivalent (great *clean* recipe here)
healthy options:
1 can black beans (drained)
1/2 bag frozen or small can corn
1 bag Birds Eye frozen bell pepper stir-fry (or fresh sliced onions and peppers if you have them)
1 cup shredded or juilenned zucchini
Arrange the chicken breasts in as close to a single layer in the pot. {I dumped them in frozen.} Add salsa and seasoning and gently mix.
Cook 4 – 6 hours on high (4 worked fine from frozen for me) or 6 – 8 hours on low.
If you are around, flip the chicken after two hours or so so it cooks faster. About 1 hour before you plan on eating (after 3 hrs on high) or when chicken looks pretty cooked through, take it out and shred. It should practically fall apart when you pull at it with two forks. Dump back in pot. Add in beans or veggies and stir. Continue cooking for at least another hour or until you are ready to eat.
***If you aren’t home at all while this is cooking you can dump it all in at one time. I just happen to be home and I like my veggies crisp if possible.
***Serve on tortillas, over rice, in enchiladas, as fajitas — the options are endless. Add your favorite cheese, veggies, sour cream, guacamole, etc. and you have a meal.
***With chicken, black beans, corn, and peppers, this made easily enough for 3 meals for 2 adults + 2 kids. Leftovers went straight to the freezer for easy meal to thaw.
This looks healthy and heavy at the same time. I would love to try making one and I wish I will be able to get the exact taste of this new dish of yours.
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This looks pretty good. We don't use our crock pot nearly enough… I feel the same, why brown before you throw it in… might as well finish it on the stove then.
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1 packet taco seasoning – is not healthy.
just saying.