I love coming home from work to a dinner that has already been prepared. Seriously, major win.
Thanks to a crockpot, this is technically an option every night, but in the mornings I am generally far too lazy to put something together. I really need to start going to bed earlier haha. I just can’t help being a night owl.
Another fantastic thing about crockpots is the fact that it is extremely easy to prepare a crockpot meal hours, days, or even weeks before you actually want to eat it. The solution?
Yes, all you have to do is throw a bunch of ingredients into a plastic bag and throw it in the freezer until you’re ready to eat it. It’s that easy. I’ll eventually be throwing a crockpot frozen meal post together, and when I do it will make life just a little simpler… for me, at least, and hopefully you too!
Anyways, I don’t really know why, but I’ve been on this huge chicken kick over the last few weeks. Every time I cook something, I can’t help but have it revolve around chicken. It’s just so delicious and you can do anything with it, not to mention it’s a great source of protein!
Also, I wanted to apologize for the lack of posting going on lately. Midterms are next week. I can’t believe how quickly this semester is going by. It’s too bad school is so time consuming, it’s so boring haha. I suppose that is going to give you a heads up on the kinds of recipes I’ll be creating for you due to the lack of time I have to cook and write to you… like I said, be on the lookout for the out-of-control crockpot post.
The greatest thing about this chicken is that you can use it with any mexican dish, especially as leftovers. Although this particular recipe is for tacos, we made chicken quesadillas the second night and spicy chicken burritos two nights later. Both of which were incredibly delicious. This chicken has fantastic re-cook value. The only food in the world I typically never eat is leftovers. The microwave is just so unsexual. It just doesn’t come out the same way as a regularly prepared meal. Nobody likes sad, soggy food.
Luckily, that’s not the case here. We’ve consumed all the chicken in three days with three glorious recipes. The next time I make this recipe, I plan on doubling up so I have chicken for days!
Crockpot Chicken Tacos
feeds 6 people, 30 minutes of prep, 4-8 hours cook time
2 pounds of chicken
12 ounces of salsa
1 sliced jalapeno
12 ounces of beer (Corona in this case!)
1 tablespoon of cumin
1 tablespoon of red pepper
1 tablespoon of chili powder
1 teaspoon of oregano
1/2 an onion, chopped
1 teaspoon of garlic powder
1 lime, squeezed for juice
Preparing this in a crockpot is easy. Simply throw everything into it and allow it to cook for at least 4 hours. Shred the chicken and return to the crockpot, then allow to cook for at least 2 more hours.
If preparing this over the stove, throw all the ingredients into pot and cook until the entire mixture is boiling and the chicken is fully cooked. Shred the chicken and return to the pot for at least half an hour longer.
Depending on how long you have to prepare this dish, you could have this chicken ready in as quickly as an hour by making it on the stovetop, but the longer it sits in the broth and seasoning, the more flavorful the chicken will be.
These tacos are made with corn tortilla shells fried on the stovetop in hot oil. They are filled with the chicken, salsa, cheese, cilantro and onions.