Friday, May 3, 2013

Crockpot Chicken Tacos

This week has proven difficult to feed my family. Most nights, I prepare our dinners, and we try to eat together. I like to make sure my kids are getting their share of vegetables and have a balanced meal.

But this week my big girls started a stroke clinic that is about 30 - 40 minutes from our house. It will only last a few weeks, but it's definitely a challenge for us. By the time we get home on those nights, it's nearly 7:00. I need a dinner that I can get on the table very quickly since they all need to be ready for bed by 8:00. 

This week we had frozen pizza (oh, the horror!), hot dogs (in my defense, I ate a veggie burger), and mac & cheese. By last night, I was ready to put some REAL food into my kids. So I went for an old favorite: chicken tacos.

I love this recipe! First, it is prepared in my crockpot. Surely you know how dearly I love my crockpot by now. Second, it's a complete meal! I don't feel like I have to prepare extra side dishes to go with it. And, finally, it's versatile. Some of us eat it in a tortilla. Some eat it with some Tostitos and a little sour cream or greek yogurt. Or, if you're like me, you can enjoy it all by itself with some fresh salsa on top.

Here's what you'll need.


First, take the chicken at put it right in the crock pot. I usually use frozen chicken, but I just happened to have some fresh chicken breasts on hand.

Next, you're going to sprinkle on some taco seasoning. I like to make my own seasoning (using a recipe I'll post below). I double or triple it and keep it in my spice cabinet in a ziplock bag so it's ready when I need it. For these chicken tacos, I use 1 Tbsp. + 1tsp. on the chicken. If you're using a packet of seasoning you'll sprinkle on about half.


Next, add your corn. I used frozen, but you could use canned corn as well.


Then, add a can of Rotel.


Finally, rinse your black beans and add them on top.



Now it's time to sprinkle on a little more taco seasoning. If you're using your own seasoning, use another 1 Tbsp. + 1 tsp. If you're using a packaged taco seasoning, sprinkle on the rest of the packet.


Now you get to walk away and let it cook. You can cook it about 8 - 10 hours on low or 4 - 6 hours on high. I cooked mine on high and took the chicken out of the crock pot after about 3 hours to shred it so it would be ready when we got home from swimming. Then I let it cook a few more hours. You could also shred the chicken right before you eat.

And here's the finished product. Very filling and delicious! All the kids will eat this without any weeping or gnashing of teeth, which is practically a miracle in and of itself!


Crock Pot Chicken Tacos
  • 4 chicken breasts (mine were pretty large, so I only used 3)
  • 1 package frozen corn (or 1 can corn)
  • 1 can black beans, drained and rinsed
  • 1 can Rotel
  • 1 packet taco seasoning (or 2 tbsp. + 2 tsp. of your own seasoning)
~Place chicken in crockpot. Sprinkle with half taco seasoning. Top with corn, Rotel and beans. Sprinkle with remaining seasoning. Mix slightly and cook on low 8 - 10 hours or high 4 - 6 hours. Remove chicken and shred with 2 forks. Return chicken to pot and stir.

Taco Seasoning
  • 2 Tbsp. chili powder
  • 5 tsp. paprika
  • 4-1/2 tsp. ground cumin
  • 3 tsp. onion powder
  • 3 tsp. salt
  • 2-1/2 tsp. garlic powder
  • 1/8 tsp. cayenne pepper
~Mix ingredients. Store in airtight container in a cool dry place.

Question of the Day:

What's your best tip for feeding your family when you're short on time?

6 comments:

Jeff corvin said...

I prefer beans and cornbread. Haha

Renee said...

I am so going to try this soon! Yum!

mcquinnley said...

Trying it this week. Just added it my grocery list.

Jen Corvin said...

Hope you enjoy them as much as we do!

Lynn said...

Do you mean low for 8-10 hours and low for 4-6? Cause high for 8-10 sounds... like a bad idea.

Meghan Clark said...

What if you use cooked chicken what do you recommend. Will it dry out ?