January 10, 2011

Slow Cooker Tex Mex Chicken Taco Recipe

Every now and then I look through my old recipes or read through some of my old article archives and think, Oh yeah. I haven’t made that in a while.  That would be good!  Today is one of those days.  I started googling my name and found an old recipe on the web.  I think it’s been about two years since I’ve made this.  I still remember how good this taco recipe was so I need to make it sometime soon.  Unfortunately, I don’t have a picture for you.  If I make it this week I’ll be sure to take a picture for you.

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Slow Cooker Tex Mex Chicken Taco Recipe

With the rising price of groceries, we all could use some inexpensive recipes for our families. This is a slow-cooker recipe and it is great because it is easy, tasty, healthy, and inexpensive! 

*Be sure to purchase the chicken breasts on sale as this is the most expensive part of the meal.

Ingredients:

  • chicken (I used 4 boneless breasts) – $2.00
  • 1 can diced tomatoes (I used the ones with green chilies) – $.50
  • 1 cup green salsa (such as the kind made by Herdez) – $.40
  •  3 cloves minced garlic – $.15
  • 1 cup sliced onions – $.25
  • sliced bell peppers – $.75
  • salt and pepper (I used Goya Adobo seasoning, which is one of our faves!)
  • 14 oz can of kernel corn, drained – .50
  • 15 oz can of black beans, drained and chopped or mashed – $.59

In a crock pot, put in your chicken, tomatoes, about 3/4-1 cup of green salsa, about 1 cup of sliced onions, some sliced bell peppers (if you wish), about 3 cloves minced garlic (I used the bottled minced) and salt and pepper (or Goya Adobo seasoning). Cook the chicken on high for about 3-4 hours, until tender.

Take the chicken out of the crock pot and set it on a plate or cutting board to let it cool some. Drain the juice out of the vegetables, reserving some of the liquid. Put the vegetables back into the crock pot. Add the can of drained corn and drained black beans. Cut up or shred the chicken and put it back into the crock pot. Add a little more of the green salsa (about 1/4 cup) and some of the liquid from the vegetables that you drained (about 1 cup). Stir all this together and allow it to cook for another 15-20 minutes.

Use the chicken in tacos, burritos, or quesadillas. Yummy!

We had enough of this chicken to feed our family of four and then some to freeze for another meal. I also served this recipe with Spanish rice. We topped our tacos with cheese and sour cream and a bit of fresh pico de gallo. Sorry, I wish I had a picture to share.


Karen

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