Late Summer. School and homework. Fall Sports practice. 4-H and State Fair preparation. One last hurrah at the lake. Husker Football. I love this time of year and, yet, it can be a little overwhelming. So much to do, so little time. 

This is when I rely on my crockpot most. Don’t get me wrong – I use it all year around, even in summer. But when the nights start to get a little cool, then that is really when I find my slow-cooker mojo. I have six of them, by the way. In every size imaginable. Some programmable, some not so fancy. But, I use them ALL. There really is nothing better than coming home to a meal ready to go after a long day of work and activities. Especially when a good crock-pot meal shouldn’t take more than a few minutes to throw in. 

This recipe is a staple at our house – it just has so much cook once-serve twice potential! Tacos the first night, then a protein topper to a salad or quesadilla’s or tortilla soup, etc. the next day for lunch! And, literally it has 5 ingredients and takes 30 seconds to throw together in the morning. It really only cooks for 4-5 hours on high, though. So, here is when I use my programmable beast to ensure that the chicken doesn’t get too done.

 

Lime Chicken Tacos

All you need:

• 16 ounces chicken breast (usually about 2 large)
• 1 jar salsa, of choice
• juice from 1 lime
• 2 cup frozen corn
• 1 can black beans, drained and rinsed

All you do:

1. Place chicken breast in crockpot. Cover with lime juice and salsa. Cook on High for 5 hours, Low for 7-8 hours. 

2. When chicken has cooked, use 2 forks to shred the breast apart. Add corn and beans. Heat for 10-15 additional minutes until heated through.

3. Serve with choice of toppings:  tortilla’s, cheese, tomatoes, avocado or guacamole , onion, lettuce, additional salsa!

4. Enjoy!