Fall is here, with it brings cooler days, busy nights and the ever impending: What should I make for dinner? Well, hello crock pot! If you take just a couple minutes and throw a few things in your crockpot, dinner will be ready when you get home!
Here is one of my family’s favorite crock pot meals:
Taco Chicken Bowls
Adapted from: bestfoodbook.com
- 1½ lbs. chicken breasts (thawed or frozen)
- 1 (16 oz.) jar salsa
- 1 (15 oz.) can black beans, drained
- ½ (8 oz.) frozen corn
- 1 tablespoon chili powder
- ½ tablespoon cumin
- ½ tablespoon minced garlic
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- to taste cracked pepper
- Shredded cheddar
- Lime wedges
Add everything to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.
Secure the lid on your slow cooker and cook on low for 8 hours or on high for 3-4 hours.
After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, fresh cilantro and lime wedges
We like to make cilantro lime rice to go with these taco bowls.
Cilantro Lime Rice
Adapted from: marthastewart.com
- 1 cup long-grain white rice
- Coarse salt
- 1/2 cup fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 garlic clove
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
The taco bowl mixture freezes really well so consider making extra to throw some in the freezer to grab out when you really did forget to make dinner!
I’m a fan of the taco bowl, but my kids aren’t so much so as an alternative to the taco bowl, we like to take the chicken mixture mixed with cilantro lime rice and make fried burrito filling with it. Below are instructions for how to up your burrito game and “fry” them.
- Flour tortillas
- Shredded cheese
- Burrito filling
- Sour cream
- PAM spray oil
Set your griddle to medium/350 (you can use a pan on the stovetop if you don’t have a griddle)
Spread a thin layer of sour cream over the tortilla (this acts like the “glue”), on one end add a scoop of burrito filling and shredded cheese. Next fold ends of the tortilla and roll it so it’s all secure. Next, lightly spray the burritos with PAM and grill, turning it until all side are browned and crunchy.