Chocolate Therapy: Crockpot Chicken Tacos. I'll keep this short and sweet: this is one of my all time favorite recipes.
If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. The result is a juicy, flavorful shredded chicken that makes some killer tacos. I like to load up my tacos, so they look a bit messy in the pictures. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. Chicken Enchiladas. Aka the best enchiladas ever!
Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.
Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400. Chicken Quesadillas. These chicken quesadillas are a meal in one!
Loaded with chicken and veggies and very filling (I couldn't finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers. Chicken QuesadillasGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 quesadilla • Old Points: 7.75 pts • Points+: 10 ptsCalories: 386.9 • Fat: 18.6 g • Carb: 31.6 g • Fiber: 16.3 g • Protein: 37.7 g Ingredients: 16 oz skinless chicken breast, fat trimmedcuminoreganogarlic powdersalt and fresh peppercooking spray1/2 small onion, cut into strips1 bell pepper (red or green) cut into strips1 clove garlic, minced1 tbsp oil1-1/3 cup Weight Watchers Mexican blend shredded cheese 1 cup avocado-mango salsa8 low carb whole wheat flour tortillas, La Tortilla Factory Directions: Slice chicken breast in half so you have 4 cutlets. Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides.
Chicken Fajitas. Lean strips of chicken breast, bell peppers and onions served sizzling hot with warm tortillas and shredded cheese.
If this is your idea of delicious, you are not alone! My husband Tommy is a creature of habit; anytime we go out for Mexican he always orders chicken fajitas. In fact when we went to Mexico a few years ago, he may have ordered them almost every night! I find that amusing because I get really bored of eating the same thing twice, and tend to always take a chance and try something completely new to me.
But chicken fajitas are a regular in my home, we make them at least once a month and the whole family enjoys them. This recipe was from the archives, but I made some minor changes to the original, and found those cute fajita cast iron skillets and tortilla warmers at Target by Imusa (a brand I love for Latin cookware), which was the perfect excuse for a new photo.