It’s midquarter already – that means there’s only about 5 more weeks of class until summer. But it also means that there’s only 5 weeks left until all 5 of my projects are due.
Well, since it’s the weekend and it’s the perfect time to catch up on homework, what better meals to prepare than something in a Crockpot? Something simple, something healthy, and something tasty. Then I won’t have to slave in the kitchen for hours prepping and cooking.
- 1 lb. boneless skinless chicken breasts
- Juice from 2 limes
- 1/2 cup of cilantro
- 1 packet of taco seasoning
- 1/4 cup diced onions
- 1/2 cup of water
- Salt & pepper
- Taco tortillas
- In a 3-5 quart Crockpot, combine everything except the chicken. Stir well, then add the chicken.
- Cook on low for about 4-6 hours or until the chicken is tender enough to shred with a fork.
- Take the chicken out and place on a plate. Shred, then drizzle some of the remaining sauce over the chicken to keep it moist.
- Spoon the chicken mixture into soft taco tortillas. Top with your favorite toppings.
- We cooked the chicken for about 8 hours and it turned out a tad on the dry side. It was already very tender at about the 4-6 hour mark, so next time we'll be keeping an eye on it to make sure it stays juicy.
Another bonus of making Crockpot meals – not a whole lot of dishes to clean up in the end!
Oh hey, just in time for Cinco de Mayo!
Recipe adapted from The Vintage Grove