Slow Cooker Taco Meat

How crazy have the last few days been? I have gone through so many emotions in one week. For me it has been the unknown and the sheer panic of it all. I have never been an online shopper for groceries or household items so seeing the shortage of supplies firsthand in the stores weeks ago was mind blowing. I didn't really believe or understand what was going on but with every day it becomes a little more clear. It is a real emergency and we need to take it seriously. Am I going out and hoarding supplies? No. But I am buying some backup canned food just in case.

I really believe cooking whole food and eating a variety of berries and green vegetables can help build immunity. I am going to try and cook as much whole food as I can. I want to start sharing easy, inexpensive meals that can last a while and are good for small and large families alike. I hope you enjoy!

2 16 oz total skinless, boneless chicken breasts
1 tablespoon taco seasoning (omit if you don't want spice you can always add hot sauce later)
salt and pepper
1 cup canned black beans, rinsed
1 cup frozen corn
1 cup any type salsa

lettuce (if making a salad)
cilantro dressing or any type of mexican dressing (for salad)
taco shells (if making tacos)
hot sauce
Mexican cheese blend
sour cream or greek yogurt
sliced cherry tomatoes
pico de gallo (make your own or I buy at Whole Foods)

Place the chicken in the slow cooker and season with taco seasoning and cumin (if using)
Pour the beans and corn over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks.
Shred the chicken and combine with the beans and sauce, keep warm until ready to eat.

To make the salad: place lettuce on each plate, top with chicken and bean mixture and whateever toppings from the list you desire!

To make tacos: layer chicken first and then desired toppings ending with the most important ingredient cheese :) I always add hot sauce too.

Popular Posts