Saturday was super busy in my house. Soccer, birthday party, my morning KICK class...I knew it was going to be a crock pot dinner kind of day. I won't mention that I really didn't feel like cooking anyway. Oh. Wait. I did just mention it. Ah well...
I had three chicken breasts in the fridge that I picked up from Richardson's Farms on Thursday. I tossed them in the crock pot with a packet of Frontera skillet taco sauce for gound beef. Totally cheaterly!! Not only did I take the easy way out by using a packet, but I felt like a rebel because I wasn't using a skillet and surely wasn't using ground beef.
I didn't season the chicken. I emptied the packet of sauce on top of the chicken, put the lid on, and let it cook on low for 6 hours. Near the end of cooking, I took two forks and shredded the chicken so it could stew in the sauce for a bit.
I picked up a package of white corn taco shells and prepped the toppings prior to dinner. I used bagged salad mix and ran a knife over it to finely chop it. I also diced part of a red onion & a vine ripe tomato and set them in the fridge an hour before dinner. For the cheese, I chose an aged cheddar that I grated and set aside as well.
Right before dinner, I threw the taco shells in the oven to crisp them and mashed a couple of avocados with my Favorite Four (sea salt, white pepper, cumin & granulated garlic). All I had to do when it was time for dinner was put everything on the table. Easy peasy. And, they were SO flippin' GOOD!
The chicken can be used in salad, over rice or on it's own with veggies on the side. I've been adding the leftovers to my salads at lunch. It's fantastic with some lettuce, avocado, red onion, goat cheese and a light (or, for me, Gluten Free) Ranch dressing.