Recipe: Crockpot Taco Chicken

So, I haven't made this one yet, but it's on my upcoming meals list based on the groceries we currently have in the house -- actually, maybe I'll make it today ...

1 bag Tyson grilled chicken strips (frozen)
1 package Old Paso taco shells
1 jar Taco sauce
1 can black beans (drained - any kind of beans work, including refried)
corn (frozen/canned)
shredded cheese (normally I go for the Mexican style)
sour cream (optional)

Toss chicken strips, black beans, taco sauce [you don't have to use the entire jar, I usually just cover the chicken fully] and corn into Crockpot. Let cook for 4-6 hours on Low setting. Stir occasionally.

Once heated through, top off with shredded cheese and cover for about 30 minutes. You can also mix cheese throughout, if that's your preference. If so, I'd add a few handfuls, stir the mixture and then top off with more cheese before covering Crockpot until cheese fully melts.

Serve with taco shells and sour cream. We usually opt for the soft tortillas, and you can warm them up in the microwave and wrap up the rest really tightly. But this time I was in the mood for the crunch of the taco!

Another optional ingredient is to add some cream cheese about 30-40 minutes before you're ready to eat, which thickens the taco sauce and takes the place of the shredded cheese.

And personally, I'd LOVE to add tomatoes to this meal, but hubby doesn't eat them, so I avoid that, but you can add Rotel, or canned diced tomatoes, or pretty much whatever floats your boat. So not only is this a lazy and easy recipe, it's super flexible. You can, of course, bake this in the oven, but then you'd have to watch it and truly time it, and who really wants to do that - especially in this heat? Not me.

Enjoy!

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