Our Go-To Busy Day Recipe

We discovered this recipe when we were first married and it has become a staple in our household.  I was searching for slow cooker recipes to try out our lovely new crockpot.  I adore Mexican food and was shocked when I discovered it was possible to make tacos in the crockpot!  This takes honestly 2 minutes to prepare the slow cooker and 5 minutes of prep to take it from the slow cooker into tacos.  After you make it the first time, you won't even need the recipe again - it's that easy!!  We've shared this many times with friends because it delicious, easy, and can be made pretty healthy, too!



Crockpot Tacos
Serves 4

2 boneless skinless chicken breasts
1 can black beans, drained
1 can corn, drained
1 cup salsa
Small or medium sized tortillas
Optional:  lettuce, shredded cheddar cheese, ranch dressing, hot sauce, peppers and onions, or other taco toppings of your choosing

1.  Place chicken breasts in the bottom of the slow cooker.  Mix the salsa, corn, and beans and place overtop of the chicken (I skip mixing them and just pour half of each, then repeat).
2.  Cook on low for 6-8 hours or on high for 2-3 hours (I recommend low - we tried it on high once, but the flavors did not infuse into the chicken as well).  When it is finished, shred the chicken (I just use a fork - it should come apart very easily).
4.  Warm tortillas according to package directions or place them directly on the oven racks at 250 degrees for just a couple of minutes until warmed but not crisp.
3.  Assemble your tacos.  Place a large spoonful of the chicken mixture on the tortilla, then add your favorite toppings.  (We took the suggestion from the original recipe I saw and use lettuce, cheese, and ranch, but if you want a healthier version, skip the cheese and dressing and opt for veggies and hot sauce instead.)

Tip: The Perfect Hardboiled Egg

I love making hard boiled eggs - they are super easy, can be pre-made and kept in the fridge for quick snacks, and can be used in many different meals.  Some of my favorite ways to use them are sliced on an english muffin with a slice of cheese & added to a salad.  When I started cooking them, I was afraid of them being under or over cooked (especially under - the gooey orange stuff is not so hot in my opinion).  No one wants orange goo or a grayish-greenish edge to their egg yolks.  Well, luckily, I have never had either of these happen by following these simple steps to boiling eggs:

1.  Place any amount of eggs (no more than will fit comfortably in a single layer - I normally do 1-6) in a saucepan.  Cover with cold water to about 1" above the eggs.
2.  Add a pinch of salt to the water and bring to a boil over high heat.  When water comes to a roiling boil, reduce heat to medium and continue to boil for about 13 minutes.
3.  Turn off heat but allow the eggs to sit in the hot water for an additional 2 minutes.
4.  Rinse under cold water and place in an ice bath.
5.  Peel when they have reached room temperature for best results.


**** Update:
I have a different method now that works just as well:

1.  Place any amount of eggs (no more than will fit comfortably in a single layer - I normally do 1-6) in a saucepan.  Cover with cold water to about 1" above the eggs.
2.  Add a pinch of salt to the water and bring to a boil over med-high heat.
3.  When water comes to a rolling boil, turn off the heat and cover.  Allow to sit for 11 minutes.
4.  Rinse under cold water and place in an ice bath.
5.  Peel when they have reached room temperature for best results.

Avocado Chicken Salad

I do not like mayonnaise.  Thus, I normally am not a big fan of mayo-based salads (pasta salad, potato salad, chicken salad); however, there have been a few chicken salad dishes I've liked in my life (especially Jenny Craig - weird, I know, but it's tasty).  Anyway, I came across the idea of making an avocado chicken salad and from making the Zucchini Enchilada Boats, I needed a way to use up some of the same ingredients anyway.  Bonus - it's pretty healthy!  I replaced any mayo with a bit of greek yogurt.  Avocado is a little fattening, but it's good MUFAs and the chiles help speed your metabolism!  As you know, I don't really measure, but I'll try to give approximate amounts.

Ingredients

2 cups cooked shredded chicken*
1 avocado, flesh removed and smashed
2 serrano chiles, finely diced**
1/4 c. cilantro, chopped
2 tbsp green onion, chopped
2 tbsp plain greek yogurt
1 tsp garlic powder
1 tsp kosher salt
juice of 2 small limes***
salt & pepper to taste

Directions
Combine all ingredients in a bowl and mix until combined.

Serving Options:
The first time, I ate it in a wrap - sundried tomato tortilla, the chicken salad, mixed baby greens, a sprinkle of feta cheese, crushed red pepper, and a dab of pesto (my recent obsession) - just because that's what I had on hand.

I think it would be great it a whole wheat wrap with the addition of diced tomatoes and red onion.

It could also be served with pita or regular corn chips for a party.

Toss on top of a green salad with a hard crumbled cheese and cherry tomatoes.


__________
*I place chicken breasts, frozen or thawed/fresh, into the crockpot with some chicken stock and let cook 6-8 hours on low; then shred.
** Use less or omit if you are not a spicy fan
***I would probably normally just say 1 normal lime, but because of the current Mexican lime shortage, they are tiny right now!