Cook Once, Eat Twice

Crockpot Chicken Tacos

I don’t know about you, but for our family, time seems to get lost during the week. Once the weekend ends, it feels like we’re running a mile a minute, just trying to put out one fire after another. When I add meal planning into the mix,….well, you can only guess where I land.

In order to avoid the ever-present and always-easy trap of pasta and a salad (which isn’t bad sometimes, by the way!), I love having a few recipes that make a ton of leftovers.

In addition to my vegan Corn & Sweet Potato Chowder and Rainbow Kale Salad (thank you Fit Mitten Kitchen!), these easy-to-make and even easier-to-enjoy chicken tacos are always in the mix. With a few simple ingredients and a crockpot, this dinner turns out amazingly every time and creates a ton of leftovers for our family to enjoy for days.

Crockpot Chicken Tacos

Ingredients:

• 4 skinless, boneless chicken breasts, trimmed

• Taco seasoning mix (homemade — 1 tsp each: cumin, chili powder, garlic powder, paprika, salt; 1/2 tsp oregano

• 1, 14oz, can petite diced tomatoes (sometimes I used fire-roasted for extra flavor)

• 1, 6oz can green chili peppers

In the bottom of the crockpot, place chicken breasts. Cover with other ingredients, stir, and cook on high for four hours (or low for 6-8 hours). Once cooked, use two forks to shred the chicken.

Enjoy on corn tortillas with lettuce, pico de gallo, avocado, cheese, or other toppings!