Crockpot Chicken Tacos

• 6 boneless, skinless chicken breasts  (You can also use chicken thighs about 9-10 pcs)
• A chopped onion (optional)
• A chopped green pepper (optional)
• 1 packet taco seasoning
• 16 ounces salsa (that's 2 cups if you're using a larger bottle).
• Flour Tortillas, Corn Tortillas or taco shells
• Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

PREP Time - 10 minutes

COOK TIme - High - 4-6 hours / Low 6-8 hours

SERVES - It varies but at least 6-8 servings of 2 tortillas or tacos each person

1.  Place Chicken in the Crockpot. Add onion and pepper, if using. 

2. Mix the seasoning with the salsa and pour over chicken

3. Cover and cook on HIGH for 4-6 hours or LOW for 6-8 hours. The chicken is done when it can easily be shredded with a fork.

4. Remove the chicken from the pot and shred with a fork

If you used the onion and pepper you can remove them from the sauce with a slotted spoon to drain excess liquid. 

Serve with Tortillas/tacos and your favorite toppings.

NOTE: 

My family loves this and it very versatile. Think enchilada, quesadilla, taco salad, tortilla soup and layered nachos. I will usually add some of the liquid to the shredded chicken for additional flavor. I also use the liquid to cook my rice with...lots of flavor and a great side dish with the tacos or to use with the enchiladas!

I have also used the leftover chicken to make 

TORTILLA SOUP:

Combine the chicken taco meat with 32 ozs chicken broth, a can of mild RO-TEL Tomatoes, 1 1/2 cups frozen corn, 1 tablespoon lime juice, 2 tablespoons chopped fresh cilantro. Simmer for 15 minutes.

Serve with cheddar cheese and crumbled tortilla chips.

LAYERED NACHOS:

Layer tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.

Enjoy!

Sloppy Veggie Sandwiches

(A meatless and healthier version of Sloppy Joes)

1     cup chopped carrots

1     cup chopped celery

2/3  cup dry lentils, rinsed and drained

2/3  cup regular brown rice

1/2  cup chopped onion

1     clove garlic, minced

2     tablespoons brown sugar

2     tablespoons prepared mustard

1/2  teaspoon salt

1/8 - 1/4 teaspoon ground red pepper (depending on taste)

1     box (32ozs) Vegetable or Chicken broth

1    15 ounce can Tomato sauce

2    tablespoons apple cider vinegar

8    Whole wheat buns or french rolls - split and toasted

PREP Time - 30 minutes

COOK Time - High 3 1/2 - 4 hours (DO NOT cook on low)

MAKES - 8 servings

Slow Cooker size - 3 1/2 to 4 quart

1.  In slow cooker, combine carrots, celery, dry lentils, uncooked brown rice, onion, garlic, brown sugar, mustard, salt, and red pepper. Stir in broth

2.  Cover; cook on high heat setting for 3 to 3 1/2 hours or until rice and lentils are done. Stir in tomato sauce and vinegar; cover and cook 30 minutes more.

3.  Spoon mixture on toasted buns or rolls

Nutritional Info:
1 serving - 261 calories; 4g total fat (1g saturated fat) 0mg cholesterol; 1,036mg sodium; 50g carbs, 8g fiber, 11g protein.

Personal Notes:

I've found this to be a little dry, so I serve with a little extra sauce on the side. My kids like adding BBQ sauce to theirs.

The first time I served this, I didn't tell my family it was meatless. I told them we were having Sloppy Joe's and that I was trying a new recipe for it. They all enjoyed it and said it was heavy and very satisfying. My husband was very surprised to find out that it was meatless. He now requests it. It's very rare now, that I make sloppy joes with meat.

Enjoy!