Monday, May 23, 2016

Slower cooker chicken tacos

I absolutely love Mexican food and when I find a recipe that fits into my busy schedule, tastes amazing, satisfies all of my cravings...CRUNCHY, SAVORY, SWEET..OH MY;) I just have to share it. This took just a few minutes to prep, 4 hours to cook (I ran errands in the mean time) and was amazing to eat. All without derailing my health and fitness goals. It's kid tested and husband approved. So enough chatter, here is the recipe. I hope you enjoy <3

  • 1 lb boneless, skinless chicken breasts
  • 2 Tbsp avocado, or olive oil
  • 3 tsps onion powder
  • 3 tsps chili powder
  • 2 tsps garlic powder
  • 3 tsps ground cumin
  • 1 tsp of  crushed red pepper flakes.
  • Sea salt and freshly ground black pepper to taste
  • 3 cups organic, low sodium chicken broth
  • 1, 15 oz can of diced tomatoes, drained
  • 1.5 cups prepared black beans
  • 2 3/4 cups of whole grain brown rice or long grain white rice or even boil in bag white rice
  • 1/3 cup shredded quesadilla cheese (optional) .
  1. Place chicken breasts in crock pot.
  2. Pour in broth, canned tomatoes, oil, and seasonings.
  3. Cook on low for about 3.5 to 4 hours.
  4. Remove chicken breasts from slow cooker.
  5. Turn temp to high and stir in rice and black beans.
  6. Let cook 30-45 minutes on high, or until rice is tender.
  7. Use forks to shred chicken.
  8. Add shredded chicken back in, cook for 10  minutes on high, or until chicken is hot.
  9. Serve with fresh diced tomatoes, plain Greek yogurt, green onions, diced avocado or guacamole, top with cheese if desired.
I used fresh corn tortillas that I crisp on a flat top to make my tacos and THEY...ARE...A-MA-ZING.
You could also spread it over your favorite tortilla chips and make nachos. I like organic blue corn tortilla chips.


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