For the time being.....or until I figure out what is next in my "event planner life", I am home with the kids. And I am loving it.
Being home this week has given me time to do things around the house.....like the insane amount of laundry that has piled up, actually cleaning the whole house one room at a time, but best of all, I have time to think about, plan, and cook dinner.
I posted tonight's dinner on Facebo.ok and got so many requests for the recipe -- so here it is. Actually, its two recipes -- the chicken in the soup was leftovers from last night's Chicken Tacos.
Easiest Chicken Tacos Ever
Prep Time: 5 minutes Cook Time: 4-6 hours (high); 6-8 hours (low)
Chicken breasts (I used 3 large chicken breasts and it easily fed three of us with tons of leftovers)
1 jar Salsa
1 envelope Taco Seasoning
Whatever taco fixings and shells you prefer
Combine into the slow cooker and give
it a little stir to blend the seasoning with the salsa. Cook on high for
4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should
shred easily when stirred with a fork.
Chicken Tortilla Soup
Prep Time: 5 minutes Cook Time: 8 hours (low)
Leftover Easy Chicken from tacos
1 can (14.5 oz) Chicken Broth
2 cups Water
1 bag frozen corn
1 can (10 oz) enchilada sauce
1 can (16 oz) peeled diced tomatoes
1 medium onion, chopped
1 can (4 oz) green chile, chopped
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Combine everything in the slow cooker. Cook on low for 8 hours. Serve with tortilla chips crumbled on top. Add shredded cheddar cheese, sour cream....whatever topping you like.