You may have noticed that I haven’t posted anything for quite a few weeks. It’s been crazy crazy crazy since the weekend before Thanksgiving. We spent the first 2 weeks of December on vacation in Mexico (and enjoyed ourselves thoroughly) but the weeks before Thanksgiving turned into a ludacris crunch of putting up our Christmas tree, decorating the house, finishing all holiday cards, finishing shopping, getting ready for vacation etc.. By the time we arrived in Mexico I was really ready for a margarita.
But now that Christmas has come and gone it’s time to get back to normality.
After returning from Mexico we hoped to extend the fun and vacation feeling (even if it was just in our mouths) so I pulled out a recipe that I had pinned earlier in the year. Taco Chicken!! And it was delicious! The chicken was moist and just fell apart. The taste is very nice-it has a touch of heat but isn’t spicy and is just really flavorful. I added a bit of hot sauce to my tacos as I prefer them a bit spicier but even plain they were just delicious.
Salsa & Sour Cream Chicken-slow cooker
Ingredients
- 1 & 1/2 lb boneless, skinless chicken breasts
- 16 oz jar mild salsa (I used Fairway’s brand)
- 1 taco seasoning packet or homemade taco seasoning spice blend
- 3 cups cooked white rice
- 15 oz can black beans, rinsed and drained
- shredded cheddar cheese
- soft taco shells
1 cup fat free sour cream
Instructions
- Pour 1/3 of the salsa into the bottom of the slow cooker then add the chicken. Pour the taco seasoning onto the chicken then top with the rest of the salsa (make sure it’s all over the chicken and seasoning). Do not add the other ingredients at this time. They’re for later.
- Cook on low for 8 hours.
- Shred the chicken and then add the rice, sour cream and black beans. Stir to combine then cook on low for 30 more minutes.
- Serve in warmed tortillas with grated cheese.
Adapted from TheMagicalSlowCooker.com
Sparks from the Kitchen 