Hi there, Mrs. 1500 again. Today’s make-ahead recipe is taco chicken. I don’t really know what to call it. I made this up a few years ago, when I didn’t really have inspiration to make anything, and had these ingredients on hand. I threw everything into the crockpot, and it came out delicious. A family favorite was born.
This recipe is really good for many different meals. You can wrap it in a tortilla or put it into taco shells for a quick meal, you can put it on lettuce for a nice salad topper, you can skip all that nonsense and just put it into a bowl and eat with a fork. I like to add avocado and cheese, but really you can do whatever you want. It doubles wonderfully and freezes well, too. (I never really understood why a recipe would or would not double easily. If the single version works, why wouldn’t a double version? But there are recipes that do not double easily. Over my head.)
1 lb chicken (I use chicken breast, but you can use almost any part of the chicken, just take off the skin first)
1 pkg taco seasoning
1 can tomatoes, not drained
1 can corn, drained (or equivalent of fresh or frozen)
1 can black beans, rinsed and drained
Put chicken in bottom of slow cooker. Cover with taco seasoning. Pour remaining ingredients in whatever order you wish. Cook on low for 8 hours or high for 4 hours. Remove chicken from cooker, shred with a fork and return to pot. Give the whole thing a big stir and cook for another 20 minutes.
It sounds too easy, but it really is quite tasty. I also add some dehydrated onion to the whole thing before I cook it. I don’t really have a measurement for it, I just dump it in. Let’s say between 1 tablespoon and 1/4 cup. We like onions here…
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