The Crock Pot is coming back out today. This weekend, I was catching up with my friend, Laura, she happened to mention a dinner idea to me, so I took it and ran with it. Chicken tacos made in the Crock Pot. Whenever I make Tex-Mex food, I usually pair it with Ina Garten's Guacamole Salad. It's the perfect complement.
Grocery List:
- 3 to 4 chicken breasts, boneless and skinless.
- 1 jar of your favorite salsa (or I found a Mexican simmer sauce with tomatillos)
- Tortillas
- Your favorite taco toppings (cheese, lettuce, tomatoes, sour cream, etc.)
- 2 avocados
- 1 pint of grape tomatoes
- 1 yellow or red bell pepper
- 2 jalapeno peppers
- 2 limes
- 1 red onion
- 1 can of black beans
Probably already in your fridge/pantry:
- Olive oil
- Minced garlic
- Salt and pepper
Chicken Soft Tacos
Directions:
- Add chicken breasts and 1 jar of salsa or simmering sauce to Crock Pot.
- Turn on high and cook 3 hours.
- Shred cooked chicken with a fork.
- Add to tortillas and assemble tacos to your liking.
Guacamole Salad
Ingredients
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.
Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
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