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Friday, July 11, 2014

Chicken and Bean Tacos

Making a simple and delicious meal that can be used in many ways is key to those busy summer weeks.  With the kids being home for the summer, the last thing a parent wants is to be stuck for hours in the kitchen, putting together something for dinner.  Here is a great summer recipe you can easily put it in the crockpot! 

This dinner is perfect to make on Monday and use the leftovers throughout the week for breakfast, lunch or dinner.  Use it for tacos with your favorite toppings and a little Greek style yogurt.  Delicious!!  The next day have it for lunch served over a bed of greens (this is definitely a recipe that tastes even better the next day).  Later in the week, serve it over quinoa or brown rice with a veggie side!  Or for breakfast, try using it in a burrito with eggs and your favorite toppings.  There are so many options for this! We would love to hear about the different ways you used it!

Chick and Bean Tacos

6 organic, free ranged chicken breasts
2 cups salsa (Homemade Salsa is ideal!)
3 cups black beans (2 cans rinsed)
Homemade Taco Seasoning:
1 Tbsp. Chili powder
½ Tbsp. cumin
½ tsp garlic powder
½ tsp crushed red pepper flakes
½ tsp oregano
½ tsp paprika
½ tsp each sea salt and black pepper


1.  Season chicken breast with taco seasoning.  Place in the bottom of a crockpot.  Top with salsa and black beans.  Cook on low 6-8 hours or until chicken shreds easily.

2.  Shred chicken and mix thoroughly.


- When first shredded, chicken may have excess liquid.  Let sit and cool. Shredded chicken should absorb the excess broth.
- Change up the homemade taco seasoning to fit your liking.  Add more red pepper flakes for more of a kick.

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