This will be my last crock pot recipe I post for a while for risk that you might start to think I never cook. I am in a passionate relationship with my gas cooktop, but my crock pot is my old and faithful friend who I get a couple of meals in with each week.
There are those days with kids…well, more than not really, where it’s all I can do to remember to take meat out of the freezer in my dinner prep. And then there are those days where I don’t remember at all and have no plan. I had a few of those days this week. The good news is that if you have a frozen hunk of meat + one crock pot + 5 hours, you have a plan.
This is quick and cheap. This fed my family of 5, and I still had left overs for my lunch the next day.
3 medium to large chicken breasts
1 can Rotel original diced tomatoes and green chilies
1 small lime
1.5 T salt
- Pour the juice from the can of Rotel into your crock pot. Place the chicken…even frozen chicken…on top of the juice.
- Cover the chicken with the Rotel tomatoes and green chilies
- Place lid on and cook on high for 5 hours.
- At the 5 hour mark, uncover and shred chicken inside crock pot with two forks.
- Stir the chicken around to allow it to absorb all the juices from crock pot.
- Squeeze juice of one small lime into crock pot.
- Add salt last. On this dish I made earlier this week, I used larger chicken breasts. 1T of salt left it a little bland. So I used to 1.5T, and it was perfect. Start lower, stir, and then add more salt if necessary. You can always add more. You can’t take it away though.
Your chicken is ready. Yes, it was that easy. To serve, I like to serve on warm corn tortillas. You can certainly use crunchy taco shells, as I did for my boys. The brand I recommend to ensure they are gluten, dairy, egg and soy free is here.
I shred lettuce, tomatoes, black olives, whatever is on hand. But a sauce is mandatory for maximum flavor bursts. You can use the Green Sauce we just made for the Carnitas. See recipe here.
Or, you can do something extra special. You can make your own queso to drizzle atop. Again, easier than you think.
1 bag Daiya Cheeze cheddar style shreds
1 cup almond milk
1 can Rotel original
- Mix one bag of Daiya Cheeze (it can even be frozen) with one cup of almond milk over medium heat. Stir constantly until melted and well blended.
- Add entire can of Rotel, juice and all
- Stir for another minute over heat then remove and serve as a garnish or as a dip with tortilla chips.
(Additional Option: You can add 1/2 cup of cooked Chorizo to dip to make it even heartier. You just have to be sure that it’s allergen free. Lots of allergens like to hide in Chorizo.)
Either topping on these tacos tastes wonderful and is as easy as it comes to throw together. Kind of perfect in my book.