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

Slow Cooker Shredded Beef for Tacos

Shredded Beef

As I mentioned in my last post, things have been crazy around here the last several months.  And of course once things started calming down toward the end of summer and we got used to the slower pace of life, my oldest started school and a week later started swim classes that run four nights week.  Oh, and the husband started traveling every single week, which is outside the norm for his job.  The first few weeks of our new schedule, it was all I could do to get ANY food on the table for my boys, and what I could get on the table wasn’t all that great.

I finally sat down one Sunday evening and started meal planning again.  I’ve found that taking that bit of time to figure out what to feed my zoo crew each night made my weeks run much more smoothly.  I take the very little free time I have during the day to prep as much as possible to make getting dinner on the table relatively easy.  One of the tools I’ve utilized the most recently is my slow cooker.  There is nothing better than throwing a bunch of food in that sucker first thing in the morning, and have a great dinner on the table by 5:00.

It’s no secret that we love Mexican food.  I could seriously eat some form of it every night and never tire of it.  Combining my new favorite kitchen tool with my family’s favorite food?  Now that makes for a great weeknight!  This shredded beef tastes great in tacos, burrito bowls (see above), quesadillas, and heck, even on it’s own!  With just a few minutes of prep work in the morning, you can have this delicious meal on the table by dinner time.  I’ve already made this several times, and it’s on my meal plan again this week.  It’s that good.

1 (2 lb.) boneless beef roast
1 Tbsp. canola oil
1 onion, sliced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano

Heat a large, heavy bottomed skillet over medium high heat, and add the oil. Sprinkle the beef roast liberally with salt and pepper. Once the oil is hot, add the roast to the pan and brown on all sides, about 2 minutes per side. Place in the crock pot.

To the pan, add the onion and cook for about 2 minutes before stirring in garlic and tomato paste. After another minute, stir in the beef broth and spices. Scrape up any browned bits, and then pour the seasoned broth and onions over the top of the roast.

Cook on low for 8-10 hours. Shred with two forks and allow to cook for a few minutes longer. (To soak up any extra liquid, you can turn the crock pot to high for a little bit after shredding the beef.)

Source:  Elly Says Opa

Crockpot Hawaiian Chicken

 

I know I’ve mentioned this before many times, but right now, I’m in quick and simple mode when it comes to cooking dinner.  The boys monopolize just about every spare second of my day, so anything I can get on the table quickly while still tasting delicious is a winner in my book.  This recipe fits the bill.  It literally took me about 3 minutes to get everything ready and in the crockpot.  When the husband was done working at 6:00, we had a delicious and healthy dinner on the table with very little effort.  In need of a recipe with those criteria, check this one out!  Plus, the chicken and pineapple are smiling at you…it’s a happy dinner 🙂

Crockpot Hawaiian Chicken

4 boneless, skinless chicken breasts
1 (20 ounce) can pineapple slices, juice reserved
2 tablespoons brown sugar
2 tablespoons soy sauce
Juice from one lemon
½ teaspoon ground ginger
2 tablespoons cornstarch

Place chicken in slow cooker sprayed with non-stick spray. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, soy sauce, lemon juice, ginger and cornstarch and stir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or high for 2 ½ to 3 hours. Serve over rice.

Source:  So Tasty, So Yummy

Slow Cooker Pulled Pork

Sometimes some of the best recipes are so simple.  These pulled pork sandwiches are the definition of simple and delicious.  Pork roast in the slow cooker with root beer all day, then drain, shred the pork and add your favorite barbecue sauce.  Heat through and done.  Happy delicious meal on the table with very little work.  I’ve been making these since before the husband and I were married (and we’re coming up on our 6 year wedding anniversary), and now the toddler enjoys them as well.  I usually sprinkle the roast with some of Penzey’s BBQ 3000 seasoning for a little extra deliciousness.  Enjoy!

Slow Cooker Pulled Pork

1 (2 pound) pork loin roast
1 (12 ounce) can or bottle root beer
1 (18 ounce) bottle of your favorite barbecue sauce
8 hamburger buns, split and lightly toasted

Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Source:  Very slightly adapted from Allrecipes

Chicken Tortilla Soup

I LOVE fall.  Seriously love it.  I love the cool weather, the changing leaves, sweaters, and SOUP!  I just cannot eat soup in the summer when it’s 90+ degrees, but it is one of my favorite foods.  This chicken tortilla soup is so easy to throw together, and it cooks in the crockpot all day while you’re busy at work, raking up those fall leaves, shoveling your driveway, or just feeling too lazy to do much cooking.  This makes a lot of soup…we had enough for dinner for the husband, a friend, and myself the first night, and enough for one bowl each the second night.  You must give this a try!

Slow-Cooker Chicken Tortilla Soup
Points+:  6 (6 servings)

1 pound shredded, cooked chicken
1 (15 ounce) can petitie diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
4 cups (32 ounce carton) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in black beans and corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Source:  Adapted from Allrecipes

Crockpot Salsa Chicken

When I first saw this recipe several years ago on a food blog (can’t remember which one at this point!), I thought it sounded rather disgusting.  I couldn’t picture salsa, taco seasoning, cream of chicken soup, and sour cream creating anything other than a disaster.  However, I continued to see this recipe on other blogs I read, and decided I needed to give this a try.  Since I didn’t have time on Sunday to cook dinner, I thought that would be as good a time as any to give this a shot.  Even after mixing everything together and throwing it in the crockpot, I was convinced it wasn’t going to be very good.  I am so glad I was wrong!  This is surprisingly delicious, and rather healthy!  I had this over rice, and the husband and toddler made burittos with the chicken mixture and rice.  The best part about this…you can use frozen chicken breasts and it still comes out great! 

Crockpot Salsa Chicken

4 boneless, skinless chicken breasts
2 heaping Tbsp homemade taco seasoning
1 cup salsa
1 can low sodium/low fat cream of chicken soup
1/2 cup reduced fat sour cream
1 (15-ounce) can black beans, rinsed and drained
2 large handfuls frozen corn

Place chicken breasts in the bottom of slow cooker and sprinkle taco seasoning over the top. Combine salsa, soup black beans, and corn, pour over chicken. Cook on low for 6-8 hrs. Shred chicken and return to crockpot, stir in sour cream and heat through.

Source:  Adapted from Made by Melissa, originally from Spark Recipes