You know what’s even harder than the Monday right after vacation? The following Monday. All of the residual vacation glow is gone, you’re no longer operating on an abundance of sleep and the two day weekend just wasn’t long enough.
It’s Mondays like these that I turn to my go-to recipes. Let’s call them kitchen no brainers. These salsa chicken tacos are the epitome of kitchen no brainers because the crockpot does ALL of the work. Plus the meat reheats beautifully so you can actually make these on Sunday and be one step closer to dinner on Monday.
This recipe was born when I was a fairly new kitchen user and the crockpot seemed foolproof. Well, a few mushy pasta dishes later and I can tell you it’s not, but these tacos pretty much are. My standard is a tortilla, but I’ve also served this chicken over rice for a fun twist on a burrito bowl.
You can adjust the heat level to your taste buds and add on as many toppings as your heart desires. Adding tomatoes, avocado (or guacamole if it ever lasts long enough in your house!), cheese and so on really cut the heat so I go full on, but you do you.
- 1 1/2 lb defrosted chicken breast
- 1 24 oz jar of your favorite salsa (I use Pace Picante Sauce Hot)
- 1 10.5 oz can of condensed cream of chicken soup
- 1 packet taco seasoning
- Tortillas, tomatoes, cheese, sour cream, avocado, etc.
- Place all ingredients (minus toppings) into the crockpot.
- Cook on high for four hours (or on low for six hours).
- Shred chicken in the crockpot and serve.
- Refrigerate leftovers in an airtight container for 3-4 days.
I’m sharing this recipe with Mary and Alesha today!