Remember how I told you I was in the middle of a healthy eating challenge? Remember how I told you my jaw hurt from all the chewing? Guess what? I’m getting really tired of all the chewing, and the cooking, and the cleaning, and the dark leafy greens. Taste wise, the food is quite delicious and I’m sure I’ll be recreating some of the recipes soon, it’s just too much all together.
Yesterday I had a moment of weakness and proceeded to eat a pint of ice cream, totally not apart of the challenge. Call it PMS, call it lack of motivation, I just needed something sweet that wasn’t a date. But if you allow me to blame shift, I’m going to blame Waldbaums, they had a sale on Ben & Jerry’s, 2 for $5 pints is too good of a deal to pass up!
The healthy eating challenge was supposed to break the bad habit of ice cream for dinner! I will say this, even though sticking to, and eating through a meal plan is a lot of prep work (and expensive), it’s kind of nice to not eat the same thing everyday for lunch and the same thing every night for dinner. There really is something to variety.
Take these crockpot chicken tacos: super easy, super tasty, and the recipe makes a quite a few servings. Magic words for some, tedious for a single lady. The shredded taco mix is versatile and easy to throw on a salad, eat plain, or serve in a taco like I did here. The mix is filled with hearty, healthful vegetables and the chicken is flavorful from the salsa. I made three different version of this recipe in the past four months. I rarely, if ever, make the same recipe twice. You know this has to be good if I keep making it. Crockpot chicken tacos is a recipe for the save pile!
Two Years Ago – Cookie Butter Cupcakes
Crockpot Chicken Tacos
Loosely Adapted from The Gracious Pantry
Yield – 5-6 servings
4 zucchinis, thinly sliced
1 onion, thinly sliced
1 red pepper, thinly sliced
1 pound boneless, skinless chicken breasts
1 jar salsa
tortillas, I like corn
- Thinly slice all the vegetables and add to the bottom of the crockpot. Place the chicken on top and cover with the salsa.
- Cook for 4 hours on high or 8 hours on low. Check to make sure the chicken is done.
- Shred the chicken and mix with the vegetables.
- Warm tortillas and add the filling. Top with avocado, cheese, or whatever your heart desires.