Now that everyone has had their fill of turkey, stuffing, potato sides, pies, cranberry sauce and everything else that screams Thanksgiving, I thought I would lighten things up a bit with a crock pot favorite of mine! Maybe you still have leftovers you are working on, but this is a great meal to have in your back pocket when the week gets busy.
Crock pots are seriously one of life’s greatest inventions. Especially for “Type A” personalities like mine that fear leaving anything on the stove top or in the oven without being nearby. I love experimenting with what I throw into the crock pot. Mexican meals tend to be a hit in the household so why not spice up the traditional shredded chicken taco dish and make a crock pot meal out of it? Seriously, easy-peasy and I had all the ingredients on hand in the pantry and freezer. Even better.
I am still trying to get into the habit of throwing together a crock-pot meal on Sunday to have as lunch throughout the week. Emphasis on the word “trying.” The holidays make it hard, because there seems to be a holiday party, cookie exchange, cabin trip, or some type of outing every weekend (excuses, excuses I know). But I guess that is when the crock pot will come in handy! It saves me time and worries since I know I can meal prep or throw a warm meal together while running around and completing other errands.
This is sure to be a hit. But you do not have to worry if you do not have all the ingredients on hand. Use a red salsa or enchilada sauce instead of salsa verde or remove the beans/corn if you don’t have either on hand. Believe me the general shredded chicken concept is what you are going for and you can play around with all the extra ingredients ;)
I chose to serve my salsa verde shredded chicken as a bowl, but I have also thrown this filler in corn tortillas to make tacos, in flour tortillas to make burritos or quesadillas, and on top of salads when I am “thinking” skinny. (Believe me the thinking skinny part tends to lose out to the carbs on most occasions, but I am throwing it out there to all the other health buffs out there).
Prep time: 5 minutes
Cook time: 3.5 hours on high (or 6 hours on low setting)
For the salsa verde chicken:
16 oz jar salsa verde
3.3 oz can fire-roasted, diced green chiles
2 frozen chicken breasts
1 C frozen corn
15 oz can black beans, drained and rinsed
1 oz packet taco seasoning
Optional for serving:
1 C jasmine rice
1/2 C quinoa
2 C water
1/2 cube vegetable bouillon
sriracha sauce or hot sauce
greek yogurt or sour cream
- Place 1/3 of the salsa verde in the bottom of the crock pot.
- Lay chicken breasts on top of salsa verde and sprinkle taco seasoning packet on top of chicken.
- Spread corn, black beans, and chiles evenly on top of chicken. Cover with remaining salsa verde. Secure lid on crock pot and use manual settings to set on high for 3.5 to 4 hours.
- After 3.5 hours remove chicken breasts from the crock pot and allow to rest on cutting board for ~10 minutes, this will allow the juices to settle.
- Using two forks, shred the chicken breast and then add back to crock pot. Stir to combine the chicken with the salsa verde sauce. Turn off the crock pot. Serve as instructed bowl or in wraps, tacos, over salad, etc.
- If you desire to serve as a shredded chicken bowl: combine the quinoa, jasmine rice, water, and vegetable bouillon in a small pot. Bring to a boil while uncovered, stir, replace lid and reduce heat to a simmer. Cook for 15-20 minutes. (Note: Do NOT remove the cover from the rice mixture until at least 15 minutes have elapsed. Removing the cover allows the steam to escape and does not allow for thorough cooking of the rice/quinoa.)
- To assemble to chicken bowl: place 1/2 C of the rice-quinoa mixture in a bowl, ladle shredded chicken on top, and serve with optional garnishes.