What's your feeling about slow cookers?
Would you say......
A. I'd give up my refrigerator before I'd part with my slow cooker.
B. When they're good, they're very, very good, and when they're bad, they're horrid.
C. No thanks, slow-cooking is literally a crock of s - - -.
I know that many of you are crock-addicts,
but many of the slow-cooker recipes I've tried have been disappointing.
In fact, some of them have been downright frightful.
That's why I am so happy to have discovered this chicken taco recipe.
It adds another really good recipe to my slow-cooking repertoire.
Honestly, I'd love nothing more than to become crock-pot dependent,
and cook the majority of our meals this way.
I'm mean, what's not to like about throwing food into a pot that can be ignored for hours?
I'll take shopping over sautéing any day.
She shared a Buzzfeed recipe video, which you can watch here -- it's only 55 seconds.
(Are you addicted to those videos like I am?)
The recipe was super-easy, and involved only five ingredients (plus salt and pepper).I had most of them on hand, so I was able to get the chicken into the crockpot by 2:00pm,
meaning dinner would be on the table by 6:00pm.
Best of all, I had four hours to do something other than cook :)
Oh, wait, I lied.
The best Best BEST part was that this recipe makes a lot of shredded chicken.
I was able to freeze half of it for another meal.
Yay! Another night of no cooking!
Best of all, I had four hours to do something other than cook :)
Oh, wait, I lied.
The best Best BEST part was that this recipe makes a lot of shredded chicken.
I was able to freeze half of it for another meal.
Yay! Another night of no cooking!
(Recipe via Buzzfeed)
16 oz. salsa
Juice of 2 limes
1 package taco seasoning (I used 1/2 packet of Trader Joe's -- we don't like it too spicy)
3 tbsp. cilantro, chopped
3 pounds chicken breasts (I used boneless thighs)
Salt and pepper
In the slow cooker, mix salsa, lime juice, taco seasoning and cilantro.
Season the chicken with salt and pepper to taste, then mix it into the sauce.
Cover and cook on high for four hours, or on low for 7-8 hours.
Remove the chicken, shred with two forks, and return to the slow cooker, and stir.
Serve on soft or hard taco shells, with rice (if desired).
Garnish with toppings of your choice, such as salsa, guacamole and shredded cheese.
Freeze leftovers in an airtight bag for up to six months.
Slow Cooker Chicken Tacos got three thumbs up from my family.
Oh, and one paw, since Sadie got to taste a little bit that dropped onto the floor.
These tacos are so good, you'll be doing the salsa in the end zone of your kitchen.
Other video success recipes you may like:
