Slow-cooked Blackbean & Chicken Tacos

Crockpot Blackbean Chicken TacoCrockpot Blackbean Chicken Taco2

I have made crock pot chicken tacos a few times, tweaking as I go along. This time I decided to take the recipe I normally use and add black beans along with fresh onion, garlic and extra seasoning. Great results. There is nothing like coming home to the smell of a ready-made dinner. May this recipe lighten the load for your next dinner!

Crockpot Chicken Tacos

Serves – 8 people

1-2 Envelopes Taco Seasoning ( we have this in bulk, I used around a 1/3 cup)
1 lb boneless, skinless chicken thighs (more tender than breast meat)
1 16-ounce jar Salsa (I used Kroger’s Simple Truth Mild Organic Salsa)
1 can black beans, drained
1/2 an onion, chopped
3 garlic cloves coaresly chopped

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. My crockpot always cooks a little faster than normally suggested. Since I forgot to pull out chicken ahead of time, I put it in frozen and added some cooking time. Cook on low for 5 hours and keep on warm til ready to serve. With fresh chicken, I would have done 4 hours and then warm until served. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas and any of your favorite fixings. We simply used shredded cheese, black olives and green onion.  This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Recipe adapted from Tasty Kitchen

Avgolemono

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What is Avgolemono? Well according to Wikipedia, the word means egg-lemon in Greek. It refers to a group of Mediterranean sauces and soups made with those two ingredients, mixed with broth and heated until creamy. To me it means pure deliciousness. I made this last night for dinner for the first time. I got the recipe out of a magazine and gave it a go. This creamy, flavorful soup has no cream in it, making it very healthy as well.  Will and I were both surprised at how much we enjoyed it’s elegant and simple flavors, vowing to put it on our favorites list. In addition, the recipe is incredibly easy.  Enjoy!

Ingredients

2 tbs olive oil
1/2 cup onion, chopped
3 small to medium carrots, chopped
1 celery stalk, chopped
6 1/2 cups chicken stock
1/2 cup uncooked long-grain rice (or orzo pasta)
1/3 cup fresh lemon juice
2 tsp cornstarch
1/2 tsp salt
1/2 ground black pepper
1 egg lightly beaten
2 cups shredded chicken, about 8 oz. (the original recipe says chicken breasts, we used thighs as they are more tender and less expensive)
2 tbs torn basil

1. Heat a stock pot over medium-high heat. Add oil to pot; swirl to coat. Add onion, carrots and celery; sauté 2 minutes. Add garlic and sauté 30 seconds. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

Adapted from Cooking Light

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