Crockpot Chicken Tacos

Slow Cooker Chicken Tacos

Another day, another crockpot recipe! Seriously, this is the EASIEST “recipe” ever, and it is so, so good! It’s no secret we’re big fans of Mexican food, especially tacos. I’m pretty sure my oldest can eat more tacos than me! I discovered these Crockpot Chicken Tacos on Pinterest almost a year ago, and I’ve made them at least every other week ever since (in fact, I’m making them again this week!). We almost always use the chicken for tacos (crunchy shells only…God forbid we try soft shell!), but the husband and I usually enjoy the leftovers for late night nachos. I highly recommend this one…definitely a Rookie Baker household favorite!

1 (1 oz) Envelope Taco Seasoning
6 Boneless Skinless Chicken Breasts, thawed
1 (16 oz) jar Salsa

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

Source:  Tasty Kitchen via Chocolate Therapy

Chili Tortellini

Chili Tortellini

I love Halloween. Not the super scary, gory side of things, but more the “oh look how cute the kids are!” side of things. I love watching my boys get so excited to pick out costumes, and the anticipation of trick-or-treating. This year my oldest settled on Iron Man (after an excruciating 20 minute debate in Target) and my youngest excitedly and quickly chose Cookie Monster. They were spoiled this year in that they got to go trick-or-treating three times. Our last trick-or-treating adventure was on Halloween and, as luck would have it, while the weather was unusually warm, it was also terribly rainy and windy. The husband took our oldest around the neighborhood with some friends, but I hung back with the youngest and my mother-in-law to stay dry (he’s 2…he had more fun handing out candy in his Cookie Monster costume!).

While the husband took our oldest around the neighborhood, I whipped up this FANTASTIC chili tortellini. I’ve made this several times before, and I knew it would be the perfect comfort food after a wet trick-or-treating mission. As usual, all three of my guys gobbled this up, and I did too! This recipe makes a large amount, which makes it great for feeding a crowd, or feeding your family for several days. As with most chili and soup recipes, the leftovers are even better! I suspect we’ll be eating this a lot this fall and winter.

1 pound dry tortellini
2 tablespoons extra virgin olive oil
1 cup finely chopped onion
2 tablespoons fresh minced garlic
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
32 ounces reduced sodium chicken broth
two 15 ounce cans beans, I used black and red beans, whatever you prefer
15 ounce can Rotel diced tomatoes MILD version
2 tablespoons ground cumin
1 1/2 tablespoons chili powder
1/2 cup fresh chopped cilantro

Cook tortellini according to package directions.  Heat olive oil into a large dutch oven over medium heat.  Saute onion and garlic for about 5 minutes then brown beef until browned.  Drain if necessary.  Add broth, tomatoes, beans, cumin, chili powder and cilantro.  Add cooked tortellini and heat for 10 minutes or until hot.  Reduce heat to a low simmer until ready to serve.

Source:  Picky Palate