One of my favorite recipes to make during the week also happens to be incredibly easy. Plus, it’s so delicious I just had to share!
Shredded Chicken Tacos with Southwest Salsa
Ingredients for chicken:
Boneless Skinless Chicken Breasts, 1 per person
1 large jar of your favorite Salsa (Salsa Verde is delicious too!)
Non-stick cooking spray
Spray the crock-pot with non-stick cooking spray (this just makes clean up easier). Place the chicken in the crock-pot and pour the salsa over the top. If the chicken isn’t covered completely add enough water so the chicken is mostly covered. Place lid on crock-pot and turn to high heat. Cook for 4-7 hours until the chicken is thoroughly cooked and shredded easily with a fork.
Tip: Do you work during the day? Use a Christmas light timer to automatically turn on and shut off the crock-pot at the desired time. Your dinner will practically make itself while you’re away!
1 can of whole corn kernels – drained
1 can black beans – drained
1 medium red onion – finely chopped
1 red bell pepper – finely chopped
1 green bell pepper – finely chopped
1 bunch cilantro – chopped
The juice from a lime
This part is not precise, so you can use as much or as little of these ingredients as you like, but this is what I typically use. Combine all the ingredients in a bowl and mix together.
Place shredded chicken in tortillas and top with salsa. You can also add a little shredded cheese and guacamole on top! Yum-O!
Pairs wonderfully with Ponte’s Pinot Grigio!
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