Wednesday, August 10, 2011

Shredded Chicken Taco Salads

Picture this: 9 hour work day, less than 5 hours of sleep, grouchy husband, grouchy wife, bad hair day all come together for one culminating event: Dinner time. Before being enlightened I would say it's a subway night, but now I have the perfect solution. We're talking about 4 ingredients. 4. You can handle that right? Right. Two words for you: CROCK POT. Two more: Taco Salad. Are you with me? I am going to make this so easy for you. Here's the recipe that will change your life:

Southwestern Taco Chicken
4 chicken breasts
2 cups chunky salsa
2 cups frozen corn
1 can black beans, rinsed and drained

Dump all ingredients in a crock pot. Cook on high for 5 hours, in the last 30minutes shred the chicken and allow to soak up more juice. Serve over tortilla chips, with lettuce, cheese, limes, cilantro, etc...

So flippin simple huh?


  1. I'm so excited to try this. It's literally in my crock pot right now. I'm just waiting for Hub to get home so we can eat! It smells amazing!!