Southwest Chicken Tacos #FreezerMeal

Best part about using the slow-cooker? Well in my book, the best part about using a slow cooker is that I can have dinner on the table in no time as soon as I get home from work.

I normally associate my slow-cooker with “winter meals”. Things like, soups, stews, and pulled pork, things like that. Warm comfort meals that people just seem to need in the winter months. But I’m starting to re-think this whole theory of only using my slow-cooker in the winter. I mean summer is just as important and really if you think about it, don’t you want to spend even less time in the kitchen during the warmer months?

To go along with our “Taco Tuesday” joke, we decided to break out the slow-cooker a week or so ago and make chicken tacos for dinner. The slow-cooker would do all of the work while I was at work and then we would sit down to a really great meal that evening.

I worked on putting together some freezer meals a few Sundays ago and this one one if of the meals I put together and stuck into the deep freezer. The day I wanted to serve them, I just dumped the entire bag into the slow-cooker, put it on low and let it cook the whole day while I was at work. When I got home, I took the chicken out, shredded it and then fixed the tacos.

Finished them off with a little fresh lime juice and ground cumin and dinner was ready in less than 10 minutes.

>:)

(Printable Recipe Here)

 Southwest Chicken Tacos #FreezerMeal

by Angie Barrett April-24-2013
inspired by The Holzmann’s Crock Pot Southwest Chicken Tacos

Ingredients 

3-4 boneless skinless chicken breast
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes, with juice
4 tablespoons taco seasoning
Taco Shells
Limes * optional
Ground Cumin  * optional 

Instructions 

If cooking right away: Add the chicken, corn, black beans, tomatoes (with juice), and taco seasoning to a slow-cooker. Cook on low for 7-8 hours. Once cooked, carefully remove chicken from slow-cooker. Place chicken into a large bowl and shred with two forks. 

Place chicken into taco shells, use a slotted spoon to scoop out corn, beans and tomatoes. Add those to the taco. Finish with a few squirts of fresh lime juice and a sprinkle of cumin 

If making this into a freezer meal: Place chicken breast into a freezer bag. Add in the corn, black beans and tomatoes. Add in taco seasoning. Seal and freezer.

When you’re ready to fix them. Dump entire bag into a slow-cooker. Cook on low for 7-8 hours. Once cooked, carefully remove chicken from slow-cooker. Place chicken into a large bowl and shred with two forks. 

Place chicken into taco shells, use a slotted spoon to scoop out corn, beans and tomatoes. Add those to the taco. Finish with a few squirts of fresh lime juice and a sprinkle of cumin 

Makes:  about 8-10 tacos