As the weather warms I loose my desire to use any part of my stove. My air conditioner works over time every time I turn on the oven. Of course most people are headed for the grill and I of course have it on my list, but until I find the right grill for us I am constantly reaching for the crock pot! Remember this comfort food buddy from the winter months? Many years have passed where I store and loose touch with my crock pot for the summer, but as Ive become more involved in the kitchen and especially with a growing family it is now a long lost friend!
One of my favorites from the past few weeks is what I called a chicken Burrito/taco bowl!
Crock Pot Chicken Tacos
Low 8.5 hours
1 Tbsp Chili Powder
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Red Pepper Flake
1/4 tsp Oregano
1/2 tsp Paprika
1 1/2 tsp Cumin
1 tsp Salt
1 tsp Pepper
3 Chicken Breasts
1, 14.5 oz can Black beans, drained and rinsed
1, 14.5 oz can dice tomatoes
1, 4.5 oz can diced green Chiles
1 Red Onion, diced
1 Cup frozen corn
1 Cup Salsa
2oz Cream Cheese, cubed
Cheese, cilantro, sour cream, and Lime
Spray Crock Pot with cooking spray (makes for easy clean up)
Place all ingredients in crock pot and give it a stir so everything is combined.
Cook on Low for 8 hours
Remove Chicken and shred, place Chicken back in Crock Pot and cook on HIGH for 30 minutes
Wrap in a Burrito shell, Taco shell or spoon over rice. Freezes great too!