Saturday, December 3, 2016

Baked Chicken Tacos


The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.


The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.


Baked Chicken Tacos

serves 4

1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
8 Crispy Taco Shells (store bought)
1/2 cup grated cheddar
Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

Preheat oven to 350 degrees.

Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

Remove from the oven and top with any garnishes.  Serve hot.

Thursday, December 1, 2016

Slow Cooker Shredded Chicken Taco Meat


I love my slow cooker, I really do. 

I think I've mentioned a few times that I got the Breville Risotto Plus last year for Christmas, which is an excellent multi cooker that sauté's, make risotto, steams veggies and rice and is a slow cooker to boot!  I certainly have put this baby to good use over the last year and since the weather has finally turned cold it's definitely slow cooker weather!

Plus, since my marathon cooking fest for Thanksgiving, I've got to admit that I'm a little tired of cooking (still)...and the slow cooker totally helps me out by doing everything for me.  I love coming home to a meal that is ready, don't you?

Today, we are doing a riff on my Easy Slow Cooker Shredded Chicken recipe, but with a Mexican twist.  Same concept by adding chicken breasts to the slow cooker, but with some added taco seasoning and some diced tomatoes.  Oh boy, this is one of my favorite base recipes because you can make sooooo many different dishes with this one chicken.  I'll be sharing several of those with you over the next several posts to give you some inspiration. 


This is another dump and go recipe.  Just add your ingredients and then you can leave for the day.  Cook this on low for 6-8 hours or 3-4 on high and you'll have cooked chicken flavored perfectly for tacos, enchiladas, taco salad, nachos, tostadas, or whatever your heart desires!

Be sure to try this one, you don't want to miss out on something that tastes this great, and is so easy to make.  It takes Taco Tuesday to a whole new level.


Slow Cooker Shredded Chicken Taco Meat

1 1/2 lbs. boneless, skinless chicken breasts
1 packet taco seasoning
14.5 ounce can of diced tomatoes

Place chicken, taco seasoning, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours.  Remove chicken from the cooker to a cutting board.  Shred with 2 forks and place the chicken back into the cooker and stir to mix all the ingredients.  Use the shredded meat in your favorite dishes.

Monday, November 28, 2016

Slow Cooker Turkey Tortilla Soup


It's Sunday, it's raining, and I'm so done with the Turkey!

Today's recipe, Slow Cooker Turkey Tortilla Soup, is the perfect dish for using up your leftover turkey meat from Thanksgiving.  I'm getting a little tired of it so I decided that today was the day to use up all the rest of in a fantastic soup. 

You must be saying that tortilla soup is usually made with chicken, but both chicken and turkey are mild enough in flavors that you can substitute either.  And why not?  Turkey is a great protein in a hot bowl of soup.  So if you don't feel like making my Turkey and Wild Rice Soup, this spicy and hearty Latin flavored soup might tickle your fancy!


Most of the ingredients are pantry items which I pretty much keep on stock all the time.  It's as simple as chopping some onion, and then dumping all the ingredients (except the cooked turkey) in the slow cooker and turn it on.  You add the turkey about 45 minutes prior to eating to warm it through. 

There you have it!  A warming soup for a cold day.  One's that's easy to make and has great flavor.


Slow Cooker Turkey Tortilla Soup

Serves 4

3 cups low-sodium chicken broth
1 15 oz can black beans, rinsed and drained
1 15 oz can diced tomatoes, with juice
1 15 oz can sweet corn, drained
1 4 oz can diced green chiles
4 cloves garlic, minced
2 tsp ancho chili powder
1/2 yellow onion, diced
3 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
3 cups of chopped cooked turkey
1 1/2 Tbls Wondra (for thickening)
Toppings:  Crumbled tortilla chips, sour cream, avocados, cotija cheese

Add all ingredients to a slow cooker with the exception of the turkey and Wondra. Cook on low 6-7 hours or on high 3-4. 45 minutes prior to serving add the chopped turkey and the Wondra. Stir to combine and turn the heat to high. Cook on high 45 minutes. Serve in bowls with added toppings if desired. 


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