Crock-pot Chicken Tacos
Slow cooking for the changing seasons
The seasons are changing again! The days are getting shorter (and busier!) as we find our new Fall rhythms with school, work, social life, and with food of course! Autumn is a natural time for sifting, sorting and slow cooking. Our ancestors worked hard at this time of year, gathering foods, storing and preparing them. If you haven’t already pulled out your crock-pot, now is a good time to get back into using it. And, if you happen to have an instant pot, even better.
This is a recipe that can be used in either the crock-pot, or the instant pot. It is simple, and versatile. You will end up with flavorful meat for chicken taco’s, or taco salads, even Mexican flavored stir fry. The chicken can last for more than one meal, giving you a base for multiple dinner options and lunches.
As we stay committed to wellness, we need to always adjust and be flexible without compromising nourishment essentials. We know how time-consuming life can be, and sometimes cooking just isn’t a top priority. That’s why we want to remind you this week to utilize that crock-pot or instant pot so you can use cooking time to slow down and connect. Enjoy this recipe and have fun experimenting in your life integrating quality food and quality time.
This is an easy way to have fresh, spicy (or mild!) chicken ready at the end of the day.
1 lb boneless skinless chicken breasts
juice from 2 limes
½ cup fresh cilantro
4 tablespoons store-bought taco seasoning
16 ounce jar of salsa
1 small onion, chopped
1 cup lettuce, shredded
1 avocado, cubed
Spread ½ jar salsa on bottom of slow cooker. Layer chicken breasts on top, add onions, cilantro, taco seasoning and lime juice. Top with remaining salsa. Cover and cook on low 8 hours, or high 4 hours. (For cooking with an instant pot, set to manual for 30 minutes on high pressure).
Shred chicken and wrap in sprouted corn tortillas. Garnish with lettuce and avocado.
Preparation: 5 minutes prep, 4-8 hours in slow cooker