So, I promised myself I’d try a new recipe every week. So far, I’ve been good for my word. I stumbled upon a BBQ chicken recipe that’s insanely easy, delicious and boyfriend approved. I’ve even put my new mixer to the test and took a stab at baking banana muffins. Even though I’m still struggling to find healthy red meat recipes (I’m looking at you, beef and broccoli), I’ve pretty much discovered every way, shape and form chicken can be manipulated.
This week, we’ve had chicken noodle soup. Salsa chicken tacos. Ranch cheddar chicken. Buffalo chicken pizza.
This week.
The big winner? The salsa chicken tacos! They are from the 21 day fix, ultra healthy, simple, and once again, boyfriend approved. (Notice the major win here.) Thank you Katie and twohealthykitchens.com for the idea and the recipe.
The recipe is simple: 1. Put the chicken in your slow cooker. 2. Cover with taco seasoning. 3. Cover with a jar of salsa. 4. Walk away.
- 1½ pounds boneless, skinless chicken breasts
- 1 1.25-ounce packet low-sodium taco seasoning (see note)
- 1 16-ounce jar of your favorite salsa
- For serving: tortillas or taco shells and your choices of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce
- Place chicken in the bottom of the crock-pot.
- Sprinkle taco seasoning over chicken.
- Pour salsa on top.
- Cook on low (for 6-8 hours) or high (for 4 hours).
- Just before serving, use two forks to shred the chicken.
- Stir to evenly distribute salsa throughout the chicken.
- Serve immediately with desired toppings.
Have any recipes you’d like to share? Leave them in the comments section below! We’d love to hear them.