Saturday Slow Cooker Chicken Tacos

You guys. I NEED new content, stat. This is the last recipe/bunch of photos I’ve got stockpiled – I’m not 100% positive, but I don’t think there’s anything lurking on my SD cards. I’m hosting Friendsgiving this weekend so I’ll be able to wrangle a post or two out of that but I need to get cracking on some new material. Problem is, I’m at a loss of what to post. So if there’s anything you’d like to see/hear about feel free comment here or on my Facebook page!

Two weekends ago my bestie and I had a girls’ day that included brunch, apple picking at a local orchard, and then heading back home to have some dinner and watch college football.

The apple picking was a lot of fun, even if it was an unseasonably hot 82 degrees in October.

I wore my cute fall boots anyway, damn it. Those apples are amazing by the way. If you’re local I highly recommend trying Grim’s Orchard. They’ve got fun activities for little ones too. (Note: I said fun. I did not say cheap.)

Before we headed out for the day, however, I threw dinner together in the crockpot so it would be ready when we go back to the house. Sara and I are big taco fans, so the choice of what to make was a no-brainer. And these shredded chicken tacos are so easy to throw together that the most amount of work involved is cutting up and organizing all the toppings when you’re ready to serve.

Side note: I have the Ninja 3-in-1 Cooking System, which allows me to sear/saute/bake/etc. so my instructions are specific to my that appliance. If you have a regular slow cooker, you can just throw everything in it, turn it on high, and let it go for 4-5 hours.

To prepare the chicken: Slice a medium onion, thinly. Pour 2 Tbs olive oil into the cooker on the saute setting (high heat), and add the onion. Stir and allow onions to sweat – they will soften and become slightly translucent. Add 2-3 chicken breasts directly to the surface of the cooker and sear for a minute. Season with salt, pepper, ground cumin, ground coriander, and chili powder. Pour a small bottle of enchilada sauce and a jar of salsa over the chicken.

I also added a small sprinkle of brown sugar to cut the acidity of the salsa and enchilada sauce. Honey or agave syrup would work here as well. Cover, and change heat setting to slow cook over high heat. Go about your day for at least four hours. Brunch to your hearts’ content. Go apple picking and complain about the heat. Buy all the apple things, plus tasty kettle corn. Go shopping for some new Penn State (or the college of your choice) gear.

Then come home to a house that smells of taco amazingness, and shred that chicken to bits using a couple of forks.  Reduce heat to warm. Taste and adjust for seasoning.

For the pineapple salsa, peel and core a pineapple, and dice up about 1/2 of it. Finely dice 1/2 a small red onion, 1/2 a jalapeno pepper (more or less depending on your desired spice level), mince one clove of garlic, and a squeeze of lime juice. Stir together and set aside. (You can add some fresh cilantro to this, but I prefer to serve cilantro separately when I’m making tacos for more than just me — not everyone enjoys it)

Arrange all the rest of your toppings – I had the pineapple salsa, shredded cheese, hot sauce, chopped cilantro, pico de gallo, a little guacamole (leftover from the chips and guac we snacked on before dinner), sour cream, and some small lime quarters. Heat up your tortillas of choice (I’m a soft flour kinda girl myself), and serve.

Enjoy along with your adult beverage of choice and some college football.

And perhaps a cupcake. 🙂

 

Easy Slow Cooker Chicken Tacos with Pineapple Salsa

  • 3 boneless skinless chicken breasts
  • 1 medium onion
  • 1 jar chunky salsa
  • 1 bottle enchilada sauce
  • 2 TB olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 2 TB brown sugar, honey, or agave syrup
  • tortillas and toppings of your choice

Turn the slow cooker on to high heat/saute. Cut the onion in half, peel, and slice thinly. Add the olive oil to the cooker and allow to become slightly softened and translucent. Add the chicken to the slow cooker and the seasonings. Sear the chicken for a couple minutes, add the salsa and enchilada sauce, switch heat setting to high/slow cook, and allow to cook for 4-5 hours.

Shred chicken with two forks and reduce setting to warm. Serve with preferred toppings. See pineapple salsa recipe below.

Pineapple Salsa 

  • 1/2 ripe pineapple
  • 1/2 small red onion
  • 1/2 jalapeno (more or less as desired)
  • 1 clove garlic
  • lime juice
  • salt

Peel and core pineapple. Chop into smaller diced pieces. Dice onion. De-seed and dice jalapeno(depending on desired heat level). Mince garlic. Toss all into a bowl with lime juice and a pinch of salt. Serve with tacos, chips, or anything else you like.

Enjoy!

 

 

 

 

 

Chicken, Stuffing, Broccoli and Cheese Casserole: My Favorite Comfort Food

My mom used to make this casserole a lot when I was growing up. Matter of fact, I remember specifically requesting it for my birthday on more than one occasion. And we’re talking, like, into my 20’s. She found the recipe on the back of one of those cans of french fried onions — you know, the kind people use to make that awful green bean casserole at Thanksgiving? (Cream of Mushroom soup? No.)

The first time she made it, it blew my tweenage mind. It was some of my favorite things in one dish! I was never a picky eater growing up (quite the opposite, in fact), but I especially loved anything with or involving box mix stuffing.

I know, it’s terrible. I should feel dirty just saying it.

But I don’t. Stuffing mix is awesome, especially when you’re short on time or don’t have the room to bake a pan of home made stuffing or you just need something quick to serve alongside your main course.

Or if you want to make this casserole. It’s the most delicious mess you’ll ever put in your oven (and your mouth). It takes a little bit of work to put together, but you can easily make it a day or two ahead of time. You can take a couple of short cuts with it, too – use rotisserie chicken, or pre-made cheese sauce (WHY, precious?); but I would refrain from using frozen broccoli — it might get too watery.

First step is to cook your chicken. I used boneless/skinless breasts because that’s my go-to protein, but you can do a mixture of white and dark meat if you prefer. Even roast it with the skin on, just remove it before dicing up and adding to the casserole.

While the chicken is cooking, prepare the rest of the ingredients – cut and steam the broccoli and set aside, make the stuffing according to package directions (stir in half of the can of the french fried onions at the end), make the cheese sauce and let it thicken a little bit.

Once your chicken is cooked through, dice it up, assemble the whole glorious mess, top with the remaining onions, and bake, covered, at 375 degrees for about 40-45 minutes.

Remove the cover and return to the oven for a few more minutes for those onions to get brown and crispy. Let cool and serve.

Oh heck yeah. Tastes like 1991. (What does 1991 taste like, you ask? AMAZING.)

Chicken, Broccoli, and Cheese Casserole with Stuffing

Serves: 8

  • 1 box stuffing mix
  • 1-11/2 lb boneless skinless chicken, roasted and diced into cubes
  • 2 cups fresh broccoli florets, steamed until fork tender
  • 2 cups shredded sharp cheddar cheese
  • 2 cups milk (stick with 2% or full fat)
  • 1 can french fried onions, divided
  • 2 TB unsalted butter (plus more for stuffing)
  • 2 TB flour
  • 1 TB dijon mustard
  • 1 tsp paprika
  • Salt/Pepper to taste

Prepare stuffing mix according to package directions. Stir in 1/2 can of french fried onions. Set aside.

Melt butter in medium saucepan over medium heat, stir in flour and cook for 1-2 minutes, until slightly brown and the flour is cooked out. Add paprika and stir together. Add milk slowly, 1/2 cup at a time, whisking constantly until thoroughly combined. Stir for 2-3 minutes until it starts to thicken. Add shredded cheese and continue to whisk until completely melted. Stir in dijon mustard. Cook cheese sauce for 3-5 minutes longer, stirring constantly, until it thickens slightly. Add salt and fresh ground pepper as needed. Set aside.

Assemble the casserole:

Spray a large casserole dish with non-stick spray. Spread the stuffing mix in the bottom of the dish. Top with steamed broccoli florets (you can absolutely chop your broccoli smaller than I did, hide it for those kiddos if you need to!). Spread roasted and chopped chicken over the broccoli. Pour cheese sauce over the entire casserole. Top with remaining french fried onions. Cover casserole with lid or foil and bake at 375 for 40-45 minutes. Remove lid and return to oven for 5-10 more minutes, until onions have crisped and browned slightly.

Remove from oven, allow to cool for 5-10 minutes (or longer, this stuff’s like molten lava), and serve.

Yes.