Two-Ingredient Chicken Tacos
Is anyone else out there feeling end of summer stress? Or is that just me?
Doodle starts kindergarten next week, and I still have a million things left to do.
Including having a semi-nervous breakdown. How is my kiddo old enough to be in kindergarten?
We went to an open house at the school a few nights ago, and he refused to hold my hand or walk next to me. What’s up with that? I thought I still had a few more years before he was too embarrassed to be seen with me.
So, would it be weird if I stalked his classroom during the week? You know, just to make sure he’s doing okay and hasn’t forgotten about the person who gave birth to him.
In the meantime, I’m on the look-out for quick and easy weeknight meals as we start our new schedule for the school year. And it doesn’t get much easier than this recipe. Chicken, a jar of salsa, a crock pot, and my pie-hole.
What’s your favorite easy weeknight meal?
- 2 to 3 pounds boneless chicken breasts
- 16 oz jar salsa
- Place chicken in the bottom of your crock pot and pour the salsa on top. Cover and cook on low for 3 to 4 hours, until chicken is tender.
- Shred, and serve in taco shells with your favorite toppings.
If you have leftovers, add shredded chihuahua cheese (a Mexican melting cheese; smoked Gouda or Monterrey Jack would also work well) to your chicken. Roll the mixture up in corn tortillas, and place in a baking dish. Top with additional cheese, and bake at 350 for about 10 minutes. Serve with salsa verde and your favorite toppings!
10 EASY SLOW COOKER MEALS RECIPE BOOK
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
Grab My Cookbook!