My sister and her fam came over last night, visiting from Idaho, and I wanted to make them something fun, special and quick, knowing they would have a movie date afterward and needed a fast meal. Well, the slow cooker isn’t quick, but if you plan ahead, it takes away so much last minute stress, and it feels quick. I think that is important. I love it!!
I was inspired by my friend Keri’s small little blurb about making shredded chicken tacos on Tuesday. This recipe is a variation on my crock-pot chicken recipe. One different ingredient (I know salsa is made of many ingredients, but it feels like one, especially if you buy it), spins chicken into a whole new world of flavors.
I added some vegetables, onions, and garlic wrapped in foil during the last hour of cooking to have some “steamed vegetables” to top the salad with.
You could easily make these into chicken burritos, or chicken burrito bowls with rice. You could easily put together a taco bar, too.
- green onions
- red or white onions
- bell pepper
- black beans
- lime wedges
- lemon wedges
- taco shells
Can you add to this list?
The Verdict: The chicken is so tasty and moist! I loved the salad. We are trying to have just salads more for lunches and dinners. I am excited to use the leftover chicken as an addition to my Cilantro Lime Black Bean Burritos for lunch today!
**Recipe & pictures updated 10/2/13.
Visit my Cookin’ with the Crock-pot Pinterest Board for more slow cookin’ ideas.