Tex-Mex Chicken the Slow Cooker Way for Those “Too Tired to Cook” Days
Some days , when you’re just too tired to cook, feeding yourself and your family just HAS to be easy.
You know the days. When you wake up tired and you know it’s not going to get any easier as the day wears on.
This is exactly what happened to me today. I think it’s jet lag from my trip out West, but I just know I’m going to be way too tired to even think let alone cook by the end of the day.
When know I’ll only have enough energy for a double cheese burger with a medium Coke (since all sizes are $1) from the McDonalds drive thru is SO TEMPTING. This recipe for Tex-Mex Chicken the Slow Cooker Way is the perfect solution.
It helps me eat a healthy meal when the temptation is oh so close to taking over.
Tex-Mex Chicken in the Slow Cooker
Only Four Ingredients
Tex-Mex Chicken the Slow Cooker Way is a MUCH better choice, and it only takes a few minutes to put all the ingredients in the slow cooker.
I had chicken breasts in the freezer and the rest of the ingredients resting on my pantry shelf.
A quick defrost of the chicken breasts in the microwave and fast use of the can opener, and dinner is ready to cook. Simple, Simple.
I think Tex-Mex Chicken the Slow Cooker Way is best cooked in a slow cooker that has a built in timer.
This dish just seems to cook super fast in the slow cooker (about 3 1/2 hours). So if you’re away at work all day, the chicken turns out a little bit dry. It’s still good enough to eat, but it’s better if you set your timer.
No Timer on your Slow Cooker? Try This
If you’re like me and don’t have a slow cooker with a built in timer, using one of those programmable timers works great for shutting off the slow cooker.
This is the kind of timer used to turn on your lamp during the evening hours or when you’re out of town.
Just remember, food should only sit in the slow cooker for no more than a couple of hours. After that you could be facing facing food-borne bacteria problems.
This dish tastes good served with cooked rice, brown or white, or as a filling for tacos. If you’re going the taco route, just remember to drain off some of the liquid from the “filling” with a slotted spoon before scooping it into a taco shell.
Now for the Toppers
This Tex-Mex Chicken the Slow Cooker Way can take whatever toppings you care to dish out.
Feel free to load up your bowl or taco with cheese (I love sharp cheddar on mine), sour cream, avocado or guac, cilantro, green onions. All are wonderful and add some extra nutrition to the meal.
This one is as easy as it can get, and your family will be begging you to make it again. It also is easy to freeze if you have any left overs.
Tex-Mex Chicken the Slow Cooker Way
Ingredients
- 4 chicken breasts
- 1-2 Tablespoons taco seasoning about ½ packet
- 1 can corn drained
- 1 can beans of choice rinsed and drained (I use black beans)
- 1½-2 cups salsa I use mild salsa
- cooked rice if using
- flour or corn tortillas if using
- shredded cheese
- sour cream
- diced avocado or guacamole
- chopped cilantro
- chopped green onions
Instructions
- Place chicken breasts in bottom of slow cooker.
- SPRINKLE taco seasoning on top.
- ADD the drained corn, beans and salsa.
- COVER and COOK on high for about 3 ½ hours until chicken can easily be shredded.
- SERVE over cooked rice or as the filling for tacos.
- TOP with toppings—shredded cheese, sour cream, avocado, chopped cilantro and/or chopped green onion.
- NOTES: I've been known to skip the taco seasoning and it still tastes great.
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