I'm back.... it's not that I haven't been cooking over the last six months. It's just that I haven't made the time to log all of my fun treats! I've got a few to share from the past couple months, but what my latests health cooking craze has involved the world's best inventions I had previously not discovered... the CROCKPOT! You can make almost anything and it is super simple to clean up and virtually involves no cooking... just time. After finding a million heathly crockpot recipies on pinterest, I decided that I must have one. I went out on black Friday and found one for $9! Best gift to myself in awhile :)
One of my favorite things I've created in the crock pot thus far is something I have named *6 Can Chicken Chili Tacos* and they are amazeballs!!! This recipie makes the filler for tacos, but I have used it to put it over lettuce to make a taco salad for the low carb option. But I've also tried this as a dip for chips and they were a hit! Of course works great with tortillas as well.
Canned goodness:
1 - 8 oz tomato sauce
2 - 14.5 oz corn
1 - 14.5 oz black beans
1 - 14.5 oz light kidney beans
1 - 14.5 oz dark kidney beans
1 - 14.5 oz tomatoes with chilies
Spices:
1 packet taco seasoning
1 tablespoon cumin
Produce:
1/2 copped onion
3 boneless, skinless chicken breasts
Strain all of the canned ingredients (aside from the tomato sauce and tomatoes with chilies). Add to crock pot. Place spices in and stir the ingredients together. Place the chicken breasts on top of the mixture. Set crockpot on high and cook for 7 1/2 hours. Take out chicken breasts to pull apart the chicken. Place back in the crockpot and mix with ingredients. Cook on low for 30 minutes. Then serve up however you like it :) Easy, delish, low fat and protein packed, and chocked with beans which are good for your heart!
