Slow Cooker Chicken Tacos
This meal is super easy and healthy. It was so convenient to come home from a baby shower to dinner already made in the slow cooker and ready to go. 1 cup salsa could be substituted for the Rotel, and 1/2 Tbsp eash of chili powder and cumin and 1 tsp salt could be substituted for the taco seasoning. I served this on whole wheat flour tortillas, but any variety of hard or soft taco shells would work great. Serve with a variety of toppings including; sliced jalapenos, sour cream, cheese, shreeded lettuce, taco sauce, chopped tomatoes, cilantro, chopped red onion, and avocado.
-2 lbs chicken breast, trimmed of fat
-1 can Rotel
-4 cloves garlic, minced
-1 Tbsp taco seasoning
Place Rotel, garlic and taco seasoning in slow cooker, stir to combine. Layer chicken on top of tomato mixture. Spoon some tomatoes on top of the chicken breasts. Cook on low for 6-8 hours. Shred meat directly in slow cooker and serve.
Quick Refried Beans
These were the best refried beans that I've ever eaten! Pinto beans could be used in place of the black beans, but I like black beans best. Any liquid could be used in place of a jalapeno brine (water, broth, or lime juice), but I like the kick that the jalapeno brine gave the beans and that saved me from needing to add salt (if using water add some cayenne or hot sauce, and salt to taste). This could be served cold or warm with tortilla chips as a great black bean dip, the bottom layer of a 7 layer dip, or as a healthy side to any Mexican meal. I made a bean burrito with cheese, taco sauce, and sour cream with some of the leftovers and it was excellent. You could also add some cheese when heating the beans (or to the top for serving), but they were so good on their own that I didn't think they needed anything else.
-2 cans black beans, drained and rinsed
-1 clove garlic, minced
-a few Tablespoons of brine from a jar or can of pickled jalapenos
Place beans and garlic in food processor or blender. Turn on to process beans. Add a few Tablespoons of jalapeno brine at a time to processing beans until they have reached desired consistency. At this point you could refrigerate for a few hours prior to heating and serving, heat and serve immediately, or serve as is for a cold black bean dip.