Friday, April 6, 2012

Easy Crockpot Chicken Tacos

A little Muppet Show amusement -- from Season 2 --  for your Friday entertainment. Chickens sing "Baby Face," and hilarity ensues. Enjoy!

As crazy busy as most people that I know are these days, we're all searching for healthy yet easy ideas for family meals. 

Yesterday evening, I stumbled onto a real winner.  And it took me literally minutes to throw together for the whole family. 

For dinner last night, I put together a chicken taco bar using a couple of rotisserie chickens, some jarred salsa, a couple of avocados, some cilantro, a fresh lime and a few corn tortillas.  The hands-on prep time was literally only a few minutes, but the taste payoff was huge -- this was an absolutely delicious meal that everyone loved.

Here's what I did:

Pick the meat off two rotisserie chickens, discarding skin and bones.   

You could just use one chicken for an even quicker meal, but I did two so that I'd have some leftover seasoned meat to make enchilada casserole this evening.  The tacos were so yummy, though, that I barely have enough leftover meat for today's meal.  LOL

Shred chicken meat into bite-sized pieces using two forks or your fingers.  Place the picked chicken in the crockpot, and pour a jar of medium salsa over the top.  Stir to coat chicken well.  I added 2 to 3 Tbsp. of Penzey's adobo seasoning and stirred well to blend.  Then cover and cook on LOW for at least a couple of hours to blend the flavors and heat through.

Close to dinner time, wash a lime and cut it into small wedges.

Take a small can of Herdez green salsa (the tomatillo kind), open and pour into a bowl.  Chop two avocados into small pieces and stir into the salsa along with some chopped, fresh cilantro and a squeeze or two of lime.  Chop up more fresh cilantro and place in a small bowl as well.

Heat some corn tortillas in the microwave, wrapped in dampened paper towels -- my smallish stack of 10 took about 40 seconds in our microwave -- just until they are warmed but not cooking.

To serve, line up your bowls near the crockpot and let everyone make their own tacos.  We did a little shredded cheese on the corn tortilla down the center, topped with warm seasoned chicken, then some avocado salsa, then cilantro and a squeeze of lime, and also a splash or two of Tabasco's chipotle hot sauce.  Seriously yummy meal!

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