Crock-Pot Mexican Chicken
This is an old standby in my house because it is SO EASY even I can do it.
Place in Crock-Pot:
- A pound of skinless, boneless chicken thighs (you might have to trim some fat first)
- 1 can Rotelle
- 1 packet Taco Seasoning
Then just set it on low all day.
By the time you get home from work/it’s time for dinner, it will be very tender and shreddable. So shred it, mix it all up with the sauce, and you have a staple of like, every meal ever.
My favorites are:
- Chicken + tortillas + avocado = the easiest tacos ever.
- Chicken + tortillas + shredded cheese + skillet = quesadillas. Just make them like you make a grilled cheese sandwich, because it basically is.
If you want to get complicated, you can roll the chicken in tortillas with cheese, cover in canned enchilada sauce and more cheese, and bake it in the oven. I usually reserve that for the third meal or so in attempting to get rid of the leftovers, because at that point they need a little more spicing up.
And that’s it!
Bonus: Not everyone finds this appealing, but I like to mix salsa and sour cream together and make a dipping sauce for my quesadillas. Even my husband thinks it’s weird, so if you try it, you HAVE to let me know what you thought!