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.)

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.


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*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!

Time for Take-Out ... in the Slow Cooker!

As you know, I am not a big fan of Asian foods; however, I do love orange chicken from Panda Express.  So, I have always been on the lookout for a recipe close to what I can buy.  Generally, what I've tried has come out too orangey.  I am sad to say it did again this time, but I was able to fix it.  I found the recipe on Pinterest from a great slow cooker blog and my husband made it with some rice.

Crockpot Orange Chicken

4 boneless, skinless chicken breasts, chopped into small chunks
1/3 cup flour
Olive oil
1/2 tbsp salt
1 tsp balsamic vinegar
3 tbsp ketchup
6 oz. frozen orange juice concentrate, thawed
4 tbsp brown sugar
Red pepper flakes, to taste


1.  In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Note: If all diners enjoy a little spice, go ahead and add a tablespoon or so of the red pepper flakes.
2.  Pour the flour in a (separate) small bowl.  Coat the chicken breast chunks in flour and shake off the excess.
3.  Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.  Note: The chicken does not need to be fully cooked since it is going in the crockpot.
4.  Place the cooked chicken pieces into the crockpot.  Cover with your sauce mixture and give the pot a stir.  Cook on low for 5-6 hours or on high for 2-3 hours.
5.  Serve over rice and even add your favorite veggies if desired.  Season with red pepper flakes to desired taste.  
(This recipe is quite acidic because of the amount of orange juice used, so I definitely recommend serving with rice to absorb some of that acid!)