Chicken Tacos

Another great meal option is chicken tacos. We had them because Maddy has dance from 3:30-4:30 and it becomes difficult to cook a nice meal. We had such an insane day on Thursday that I didn't even think about dinner until 2:00 and pulled three chicken breasts out of the deep freeze, threw them in the crock pot with a 16 oz jar of salsa, another jar-full of water, a fresh bell pepper chopped from the garden (red) and a jalapeno pepper from the garden as well. My slow cooker is super hot so it was done in 4 hours on high and I just shredded the meat and left the lid off for the last 30 minutes or so to thicken it up a bit. Then I used a slotted spoon to scoop out the meat onto corn tortillas, topped with cheese (for those who can have it), shredded lettuce, tomatoes, etc. Lucy actually enjoyed them, for being "spicy" with peppers.


Here's what you need:

corn tortillas
3 chicken breasts frozen (about 2 pounds)
16 oz jar salsa (whatever heat level you like)
water (to cover chicken halfway)
jalapeno pepper
bell pepper (I used red)
shredded lettuce, chopped tomatoes, chopped onions
shredded cheese (optional, or you could use the dairy free cheese)
sour cream or plain yogurt (dairy free options as well)

Place frozen chicken breasts in slow cooker, cover with peppers (jalapeno & bell). Add salsa. Add enough water to cover chicken half way. Place on high for 5 hours. Shred chicken meat. Remove lid and leave on for another 30 minutes. Serve chicken/veggies on corn tortillas and top with additional veggies, more salsa, sour cream, cheese, etc. Enjoy!