Recipe: Slow Cooker Tacos

Slow cooker tacos – this delicious taco filling only takes about 15 minutes to prep and makes for a healthy and hearty meal. Plus, you can top them any way you like! Okay, let’s get cooking.

Ingredients

• 2 pounds of chicken
• 5 jalapeños
• large red onion
• 2 teaspoons of chili powder
• 1 teaspoon of garlic powder
• can of black beans
• rotel
• salt to taste
• small can or corn
• toppings: sour cream, cheese, cilantro and hot sauce

First, slice the jalapeños and take out the seeds if you want less heat. Then, slice up the onion. Add the peppers, onions and the chicken to a freezer bag. Add the chili and garlic powder and freeze.

Once you’re ready to get cooking, grab the slow cooker and dump the bag in along with a rinsed can of black beans and corn, then a can of rotel.

Cook for 6-8 hours on low. Then, with 15 minutes left, pull the chicken and get the toppings ready.

Heat up your taco shells and taco it up!

Oh, and in case you didn’t know, no need to heat up the shells for 20 minutes in the oven. Nope. Take a full sheet of paper towels and soak it with water, then squeeze out any excess water (you want it damp, but not dripping). Then wrap up to 4 shells in it, and fold so the shells are all covered. Microwave the wrapped shells for 35-50 seconds depending on the power of your wave-zapper.

Don’t these just look so good? Little tip – we don’t usually have sour cream in the house; actually, I think it’s been years since we’ve had it. What we use, and what we usually have in the house, is greek yogurt – you should try it! It’s so good. Of course, we use natural. No way tacos would be good with vanilla greek yogurt. Yuck.

Well, there you have it, one quick and fast dinner that’s ready while you work or hangout on the couch. Either way, this slow cooker tacos recipe is a keeper!