Monday, September 7, 2015

Mexican Taco Chicken

Ellen mentioned this recipe.  I have never posted on the blog, so here we go.  You can take liberties and adjust as you wish - it's not rocket science.

3 - 4 boneless, skinless chicken breasts (you could use thighs if you prefer dark meat)
1 can black beans or your preference
1 can corn - drained  (I use a half of pkg. of frozen)
1 regular jar of salsa
1 - 2 pkgs. of taco seasoning  (we use 2 - as one just didn't flavor it enough)

Place your chicken in the bottom of your crockpot and top with all the other ingredients.  I also add about 1/2 cup of water to the pot.
Heat on low for 8 hours.  (I usually cook on high for about 2-3 hours, then low for about 4 since I am at home most of the day).

Before serving, use a couple of forks and go about shredding the chicken into the mixture.

This is great when working all day.  Put it on before going to work, and it's done when you get home.

This is extremely filling and it really goes a long way.
We have served it as burrito and/or taco filling.  Served over rice.  Made nachos with it and served over chips and topped with shredded cheese and sour cream.  Makes a great messy sandwich (like a sloppy-jo).  I am sure there are many other ways to serve.   Ooooh, I thinking over wide noodles?  YUM

I believe you guys will really like it.  So simple and easy, not real high in calories, and good for you.

Here's a picture of what is left for day 3 for 2 of us.  It will be served as nachos this time.

Click on picture to enlarge viewing

I hope you all enjoy it.  I definitely give it a thumbs up as does G. 


  1. Hey Cheryl, Thank you for posting this recipe. Will try to do tomorrow morning by defrosting the chicken tonight. Otherwise if I don't defrost the chicken first, I'd probably have to start it on high, have The Good Man de-skin the chicken at noon, and turn it down to low to finish it out. That would be the backup plan, though. I am even thinking of adding some celery to the mix.

  2. About the celery...The Good Man planted twelve plants! Most of it comes up as great big leaves and skinny stalks since we don't cover the stalks to blanch them. Other than drying the leaves to add in stews and soups and meatloaves in the winter, and making celery soup as a soup base, can you all think of a way to preserve all this celery?! It does keep in foil well, and I do make an Amish Creamed Celery as a side dish...but more ideas, please!

  3. That's a good question. I freeze mine in pieces for soups, stews. I freeze larger pieces for using in roast, potatoes, onions, carrots, celery.

    I was reading today on another site, that someone was wondering about making celery salt as it's so expensive. I would think dry/dehydrate - ground to powder, and just play with combo of celery/salt.

    Hopefully another reader will have a good idea.

  4. I've been freezing the greens and I think a hearty onion parsley and celery broth can be made from them.