Creamy Chicken Crock Pot Tacos

This was so easy I could have done it in my sleep. You can even throw frozen chicken breasts into the slow cooker if you haven’t had time to thaw them out- just increase the cooking time. And the taste?? WHOA! These were so so so incredibly delicious that all my boys scarfed them up! Serve with your favorite tacos toppings; we used shredded lettuce, diced tomato, sliced black olives, shredded cheese, and diced avocado. Just serve it up in a 6-inch tortilla and enjoy!

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Creamy Chicken Crock Pot Tacos

4-6 boneless, skinless chicken breasts

1/4 cup taco seasoning mix (1 pkg)

12 oz. jar of salsa

6 oz. container of mascarpone cheese*

1 (15 oz) can black beans, rinsed and drained

1. Spray crock pot with cooking spray and place chicken at the bottom.

2. Combine the taco seasoning with the salsa and pour over chicken. Stir to cover the chicken.

3. Put cover over crock pot and cook on high for 3 hours (if thawed) or on low for 5.

4. Shred chicken using two forks and return to crock pot. Add beans and let mixture heat through.

5. About 15-20 minutes before serving add in mascarpone cheese (*can use cream cheese) and beans. Combine well so cheese is melted and creamy, and beans get heated through.

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September Menu ~ 2013

This month I am including breakfast and lunch recipes/ideas because we are a brown-bag kind of family. If you’ve been reading here long enough you know that Number Two isn’t a big lunch eater anyway, so not only is it economical for me to pack lunches for the kids, it also allows me to control how much potential waste there might be.

An example of this would be to pack Two only half a sandwich, about 4 carrot sticks and a PB-To-Go cup, maybe a dozen mini pretzels and a juice box. Other days I might give him a snack bag sized portion of veggie or tortilla chips and maybe 2 cookies along with his half sandwich or other “main” lunch item. And I can’t even be sure he eats all of that, little portions as they are. So you can see how getting something nutritional yet fun and tasty in him is important to me, and let’s face it, those school lunches aren’t very nutritious (no matter what their campaign says).

I have a lot of new and exciting recipes to share with you this month! Be sure to stay posted while I’m working on them and watch for the red links to appear as I post each one.

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Dinner Meal Plan

Skillet Ratatouille and Chicken

Oven Baked Tacos

BBQ Salmon

Creamy Dijon Chicken and Mushrooms over Linguine

Black Bean Risotto

Slow Cooker Salisbury Steaks

Chicken Enchilada Soup (#2)

Pan-Seared Salmon with Basil Cream Sauce

Not Your Typical Rice & Beans

Sweet Chicken Rio with Cilantro Rice

Chicken Stroganoff

Caprese Quinoa Bake

Creamy Chicken Crock Pot Tacos

Crunchy Fish Tacos with Cilantro Cream Sauce

Buffalo Chicken Burgers

Salmon with Pasta and Creamy Tomato Basil Sauce

Chived Yorkshire Pudding

Oven Baked Potato Wedges

Chipotle Chicken & Corn Chowder

Lunch Meal Plan

Turkey and Cheese Roll-ups

Pizza Tarts

Chicken Taco Melts

BBQ Chicken Pinwheels

 Bacon and Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

Granola Bars

Mini Bagel Sandwiches

Macaroni & Cheese / Ramen Noodles in thermos

Breakfast Menu Plan

Breakfast Cookies

Wonton Quiche Cups

Baked Oatmeal Casserole

Breakfast Enchiladas

Eggs & Grits Bowls

Waffles with yogurt or fresh fruit

Scrambled eggs with turkey sausage and toast

Desserts

Chocolate Chip-Coconut Blondies

 

Cast Party Wednesday, Wednesday Extravaganza, Wake Up Wednesdays, Two Girls & a Party,

June Menu ~ 2013

Holy moly, I am having a hard time believing it is June already! Don’t get me wrong, I am so ready for summer and for the kids to be out of school, but when I look back at the past 5 months, I’m like wha??? Where’d it go? And it’s not even that so much as realizing that you’re half-way through 2013 already! Before you know it it’ll be 2014 and I still haven’t gotten used to writing 2013 on my checks!!

Ok, fine, enough complaining.

This month I have a lot going on. Most times June is a busy month for this family and this year is no exception. In fact, I have even more going on than usual for June, but mostly it’s coincidence. With that said, I will be out of town for three of the five weekends, and  so my aim is make my menu as easy as possible. There isn’t much in the way of new recipes, though I am sure if I have the time I will add something else. I often do. And there are also the leftover recipes from my May menu that I didn’t get to in time, so I will most likely get to those as well. I hope you find something you like. Happy cooking and welcome summer!

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Recipes I have posted before: Bourbon BBQ Sliders, Baked Tacos, Poor Man’s Mongolian Beef, Balsamic Grilled Chicken, Tomato & Zucchini Frittata, Dijon Dill Salmon, Honey Sesame Chicken, Lobster Risotto, Chili Lime Chicken Fiesta Salad, Crispy Cheddar Chicken, Maple Mustard Chicken, Pasta Lentil Soup.

Recipes I am working on this month:

Tomatillo Salsa Verde

General Tso’s Chicken Sliders with Cole Slaw

Raspberry Martini

Egg-Stuffed Baked Potatoes

Grilled Marinated Salmon

Crock Pot Pesto-Ranch Chicken

Pear Pecan Muffins

Tuscan Pasta

Greek Chicken

Chicken Pad Thai

Chocolate Fudge Tart with Mint Cream

Rhubarb Upside Down Cake

May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking 🙂

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Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Kabobs

Shredded Beef Tacos with Lime Cabbage & Queso

Chopped Thai Chicken Salad

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Parmesan & Chive Quinoa Patties

Deviled Potato Salad

Breakfast Enchilada Bake

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Chocolate Banana Pudding Pie

Lemon Cake with Raspberries and Yogurt Frosting

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Crock Pot Tex Mex Chicken

After my success with the Crock Pot Chicken Teriyaki the other day I really was craving another warm, comforting meal from the slow cooker. While this recipe is not even close to the other, my love for Mexican flavors made this a winner.

There are lots of ways to enjoy this slow cooked Tex Mex shredded chicken. I ate mine wrapped in corn tortillas topped with shredded lettuce and sharp cheddar cheese, but it would be equally satisfying on a warm, crisp tostada, or even  as a topper for a nice bed of lettuce greens. You choose.

I also used some leftovers for this meal. It’s a perfect example of utlizing what you have on hand to make something delicious. Other toppers could include sour cream, green onions, black olives, and cilantro (which I always love).

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Tex Mex Chicken

3-4 large chicken breasts

1 clove garlic, minced

1 small onion, chopped

1 tsp chili powder

1 tsp cumin

1 tsp salt

1 cup tomato sauce/pasta sauce

1/4 cup water

1 (4-oz) can chopped green chiles

1 (15-oz) can diced tomatoes with juice

1 (15-oz) can black beans

1 cup frozen corn

Spray inside of crock pot with cooking spray. Place chicken in slow cooker.

Combine onion, chiles, garlic, chili powder, cumin, salt, diced tomatoes, tomato sauce and water. Pour over chicken.

Cover and cook on low for 7-8 hours, or on high for 3-4 hours.

Remove chicken and shred with two forks. Replace shredded chicken into slow cooker and add in drained black beans and frozen corn. Stir well. Add some water if needed.

Cook an additional 30 minutes.

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GF Baked Tacos

Number Two always gets excited when I make tacos. He loves them. This recipe was simple and quick, but I didn’t get a very good picture because it was already dark out and the dozen tacos I made were gobbled up in no time by all my boys.

This was a great twist on a classic. The hard shells are baked with the meat and cheese already inside, giving it a not hard but not soft outer layer. We had forks on hand for the messier ones, but some held together well even after loading up with lettuce, tomato, and salsa.

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Gluten Free Baked Tacos

1 1/2 lbs ground turkey

1 can refried beans (or organic pinto beans, mashed)

8 oz. tomato sauce

1 pkg taco seasoning (or 1/4 cup)

1 1/2 cups shredded cheddar

12 taco shells

lettuce, tomato, sour cream, salsa, black beans, etc. for serving

1. Brown the meat. Drain off any fat if using beef.

2. Add refried beans, tomato sauce, and seasoning.

3. Spoon mixture into taco shells. Stuff cheese into shells over meat mixture.

4. Place filled shells into a 9×13 pan, standing up and sprinkle with any remaining cheese. *I didn’t do this. I laid them down on a cookie sheet, so one side was baked while the underside was greasy and heavenly. Your choice.

5. Bake at 400* for 10-12 minutes or until heated through.

tempt tuesday

October Menu ~ 2012

Fall is without a doubt my favorite season. I love the crisp air and the fresh smells. Apples and pumpkins make their many appearances from dishes on the table to decorations around the house and in the yard. While this month I’m not focusing on the before-mentioned ingredients just yet, I am switching my menu to include more hearty soups and belly-filling meals. Below is my menu plan for the month with links for the recipes already posted. There are a lot of recipes I intend to try for the first time this month, and so as always, stay tuned for links 🙂

Week 1 ~ October 1st – 6th

Spinach Tomato Feta Frittata

Slow Cooker Sloppy Joes

Mexican Pizza

Roasted Salmon with Lemon-Herb Matzo Crust

Friday – Pizza Night

Chicken Schnitzel with Spaetzle

Week 2 ~ October 7th – 13th

Sunday Dinner – Roast Chicken, Carrot Mash Bake, Pesto-Parmesan Green Beans, Roasted potatoes & Biscuits

Muffaletta Calzone (with turkey pepperoni– optional)

Cheeseburger Salad

Taco Pizza (new recipe!)

Mexican Tilapia with Crock Pot Pinto Beans and Rice Fritters

Friday – Pizza Night

Ultimate Baked Beans (this is a meal!) with Corn & Wild Rice Muffins

Week 3 ~ October 14th – 20th

Sunday Dinner – Hearty Taco Chili

Black Bean Taquitos with Cucumber Salsa & Garlic Sour Cream

Turkey Salisbury Steaks with White Bean Mash

Quesadillas

Creamy Risotto and Shrimp with Green Peas

Friday – Pizza Night

Cheeseburgers

Week 4 ~ October 21st – 27th

Sunday Dinner – Roast Beef, Roasted Green Beans, 7-Grain Mix, Herb & Cheese Biscuits

Pasta and Lentil Soup with Homemade Crackers

Meatball Sub Cups with Butternut Squash Bake

Lime Chicken Tacos

Piccata Style Fish with Pasta and Lima Beans

Friday – Pizza Night

Romano-Crusted Chicken

Week 5 ~ October 28th – 31st

Sunday Dinner – Beef Stew with Biscuits

Zucchi Noodles with Turkey Meatballs & Marinara

Chicken Gyros and Salad

Cheese Enchiladas with Refried Beans and Salad

Breakfast:

Turkey Bacon & Egg Puffs

Eggs & Grits Bowl

Crock Pot Oatmeal

Jimmy Dean Delights (turkey sausage, egg white, and cheese breakfast sandwiches on a wheat english muffin)

Cheese Omelet with Whole Wheat Toast, Beef or Turkey Sausage and Banana slices

Other Sides:

Rosemary Sunchoke Chips (If I can find sunchokes!)

Homemade Crackers

Cheesy Rice Fritters

Pesto-Parmesan Green Beans

Crock Pot Pinto Beans

Refried Beans

Herb and Cheese Biscuits

Desserts:

Double Dark-Chocolate Hazelnut Banana Bread (I may use an Almond Butter instead of the Hazelnut)

Caramel Pear Pudding

Caramel Praline Tart

Oatmeal Cookies with Mini Chocolate Chips

Chocolate Chip Cream Cheese Bars

Go-To Granola Bars