A few months ago, one of my coworkers was talking about an easy meal that didn't require any fuss, that she liked to make after a busy day - chicken and beans in her crockpot, which was made even easier by using canned chicken.
The idea lingered in my mind, so for a taco dinner one night, I made the filling for the tacos in our crockpot using canned chicken and hot chili beans, green chilies, garlic, tomatoes and spices.
It was such a simple but tasty dinner to make, leaving me more time to relax with my fiance, watch a movie, and sip margaritas. Even Jamie had a margarita, which was unusual since he generally has no interest in tequila - I feel the same apprehension about the combination of vodka and Sprite that he has about tequila.
While this meal uses more processed foods than I generally like to use, it was definitely tasty on an evening where I just didn't want to spend much time in the kitchen.
One Year Ago: Almond Cream Cheese Coffee Cake
Two Years Ago: Oat and Whole Wheat Muffins with Pecans and Dried Plums
Crockpot Chicken Tacos
- 2 cans (12.5 ounces each) chicken, drained
- 2 cans (15 ounces each) hot chili beans in sauce
- 1 can (4 ounces) hot diced green chiles
- 1/2 cup chopped tomatoes
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 1 cup water
- soft or crunchy taco shells, cooked Spanish rice, shredded cheese, lettuce, tomatoes, black olives and sour cream
Combine all ingredients (except for the taco shells and toppings) in the crockpot. Cook on high for two hours until hot and bubbling.
Yields about 6 servings
Recipe from Curly Girl Kitchen