Aren't crockpots the greatest? In the summer, I can use it and it doesn't heat up my entire kitchen, and in the fall and winter I can make the most wonderful soups and stews. When it gets cooler I will definitely be making Olive Garden-inspired pasta soup, and my Famous Chicken Chili can be cooked in the crockpot.
When I found the recipes for Crockpot Chicken Tacos and Torilla Soup over at Chocolate Therapy, I knew I had to try it!
The Crockpot Chicken for the tacos couldn't be simpler.
Into the crockpot, add 6 boneless, skinless, chicken breasts1 16-oz jar of salsa and 1 1-oz package of taco seasoning
Cook on low for 6-8 hours or high for 4-6 hours. When the chicken is ready, use two forks to shred the chicken. Serve with your favorite taco fixings like avocado, lettuce, cheese, jalapenos, and more. Looking for an easy crowd-pleaser dish? This is it! Try it for your next family game night and let me know how it goes.
But, best of all... here's another recipe! Before you use the chicken on the taco bar, scoop out 2 cups and put in a large dutch oven or pot.
Add the following ingredients to the 2 cups of chicken:
2 cups of the shredded chicken
One 32oz box of chicken broth
One can corn(drain)
2 handfuls chopped cilantro
One squeezed lime
One can diced tomatoes (reg size)
One can diced tomatoes w/ chiles
1/2 large yellow onion
One can black beans
2-3 table spoons of tomato paste
2 teaspoons of cumin
2 teaspoons of chile powder
2 teaspoons of garlic powder
Simmer on the stove for about 30 minutes, and it's ready to serve!
This soup is perfect for warm weather or cool weather, and the taste is incredible! I love serving it with tortilla chips to give it a little crunch. I divided the soup into 2 food storage containers and put one in the fridge for weekly lunches and one in the fridge to pull out for dinner on a busy day. Paired with a salad and 3-ingredient chocolate muffins, it's a perfect dinner!
Thank you, Sarah, for the wonderful recipes!
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