we broke out the slow cooker on sunday and I am soooo glad we did.
taco night was a weekly tradition, but we have been eating a bit healthier around here, so it hasn’t been as frequent.
we made shredded chicken tacos, and had enough chicken leftover to top off our salads last night and also to put into a whole wheat wrap for lunch at work today.
I am not joking at all when I say, it. is. so. good.
This recipe is as easy as it gets + healthy too.
winner winner chicken dinner
(ha. see what I did there? this is why Andy Cohen is my imaginary best friend.)
Shredded Crock Pot Chicken
4 chicken breasts (frozen or fresh)
1 can of salsa (16 oz.)
1 can of sweet corn (drained)
2tsp. Mrs. Dash Fiesta Lime Seasoning **we didn’t have this on hand so left it out**
4 limes — 2 limes, freshly squeezed and 2 more for garnishing
**soooo just 2 limes, because my food photography is so beautiful it needs no garnish. duh**
1 can Green Chilis (4.5 ounces)
We use 0% Greek Yogurt for the sour cream, you cannot tell the difference at all when it’s mixed with other flavors.
This stuff was SO good that I actually think I will be able to eat chicken with some quinoa and veggies for dinner when I want to be super healthy and not hate it. I hate eating a plain chicken breast… I can’t do it – it just grosses me out.
and just so you truly believe me that it’s delicious, I’ll tell you about something that I made that is not.
I made those PB+J cookies I posted about.
They were NOT so good.
I even made a second batch using a different kind of oats because I thought maybe I did it wrong…. but no…. they were just bad.
skinny taste recipes are always so good, so I don’t know what happened?
I’ll stick to these healthy peanut butter cookies instead which are delicious.