Slow Cooker Beer Chicken Tacos

Insert apologies for not posting here ....  I've used them all, so instead, I'm giving you an amazing recipe that I think I might be able to eat every single day, that is both easy, and quick!  forgive me?

adapted from How Sweet Eats recipe for Crock Pot Cheddar Beer Chicken Tacos

• 1 can beer (use what you like - different beers add different flavors)
• 1 packet Taco Seasoning
• 1 1/2 to 2 lbs. boneless skinless chicken breasts (about 4)

1. Whisk beer and taco seasoning together in a bowl -- watch out, it will foam!
2. Place chicken breasts in the bottom of slow cooker, and pour beer mixture over top.
3. Cook on low for 8 hours.
4. There's going to be a lot of juice, but it's okay!  Use 2 forks to shred the chicken completely, and stir.  Put the lid back on for 15 minutes to let the flavors get all yummy and delicious together, and the chicken will soak up the liquid.
5. Serve on soft taco shells with your favorite toppings.

We served ours with rice, black beans, lettuce, salsa, cheese, onions, and sour cream.  I think corn, red onions, and tomatoes would be great additions, too, we just didn't have them!

My review:  I'm never making taco chicken meat any other way, ever again.  This was the most juicy, delicious chicken ever, and the beer gave it such a yummy depth of flavor.The hubby raved, and how great is it to have a dinner that doesn't heat up your house, and can

Crispy Creamy Southwest Chicken Burrito

Makes 6-8 Burritos
Adapted from the Crispy Southwest Chicken Wraps recipe on Mel's Kitchen Cafe.

Ingredients
2 boneless skinless chicken breasts, cooked and shredded
1/2 onion, diced
1/4 red pepper, diced
1/4 green pepper, diced
1 cup rice, cooked
1 can black beans, rinsed and drained
2 tbsp lime juice
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups cheddar cheese (Mexican would probably be good too!)
Burrito Size Tortillas
Sour Cream


Instructions
Mix the rice with the lime juice, chili powder, cumin, garlic salt, and onion powder in a large bowl.
Add all remaining ingredients except the sour cream and cheese.
Turn your panini press on medium high - high and spray with cooking spray.  If you dont have a panini press, use a skillet.
On each tortilla, spread about a tablespoon of sour cream, and cover with cheese.
Fill with the chicken mixture, and wrap up tightly.
Put on the panini press, or in the skillet flap side down first.  If on a skillet, press down with a spatula (and turn once golden brown).
Repeat with each burrito.

My review:  These were delicious and we have put it on our "rotation list" as one of our favorites.  I made the filling one night, and we had these at least 3 different nights, without getting tired of them!  They are delicious and creamy and crispy and wonderful.  Also a plus, they are HEALTHY!

Creamy Southwest Enchiladas

  

The Santa Fe Cooking Creme Kicks the Italian Herb Cooking Creme's butt.  These enchiladas were easy and delicious, and only took about 40 minutes to prepare, and most of that was baking time.

2 cups frozen corn, cooked
1 can black beans, drained and rinsed
3 cups cooked chicken, shredded  (I put 3 boneless skinless breasts in the crock pot on low all day, then shred when I get home)  (1 lb of ground beef, browned, could be a substitute)
1 tub Philadelphia Santa Fe Blend Cooking Creme
1/2 cup Mexican Shredded cheese, plus more for topping
8 (6inch) flour tortillas

Preheat your oven to 350 degrees F.
Combine the corn, black beans, chicken, cheese and 3/4 cup of the cooking creme.
Spoon about 1/3 cup of the mixture down center of each tortilla and roll up.
Place in a greased (cooking spray will work) 13x9 baking dish.
Spread the remaining cooking creme on the top of the enchiladas, and then top with some shredded cheese.
Cover with foil and bake for 25 minutes.

My review:  These were awesome!  I was actually excited to have to eat them as leftovers.  They are creamy, but not overbearing.  The recipe on the tub called for tomatoes, and I decided to substitute and use corn and black beans instead, making them southwestern.  I'm glad I did, because these were great!  I wouldn't change a thing.  I think the filling would also be good as a taco or quesadilla filling.  Yum!  Pair it with a big salad.

Southwestern Fettucine

1/2 lb (8 oz) uncooked fettuccine noodles
1 cup chunky salsa
1 cup frozen corn, thawed
1/4 cup water
1 tsp Tabasco sauce
1 tsp Chili powder
1/2 tsp ground cumin
1 can black beans, drained and rinsed
Shredded mild cheddar cheese for topping

Cook and drain fettuccine as directed on package.  Spray with cooking spray to make sure they don't stick together once drained.  (or you can throw some olive oil in the water while it's cooking)
While the noodles are cooking, mix salsa, corn, water, Tabasco, chili powder, ground cumin, and black beans in a small saucepan.  Cook over medium heat 8-10 minutes, then turn down to simmer.  Make sure that the corn is tender.
This makes four servings, so divide fettuccine noodles among four bowls.  Then top each with about 3/4 cup of the sauce mixture.  Sprinkle with shredded cheddar cheese for extra yumminess!

My review:  This was phenomenally good.  I have no words.  :-)  Very yummy.  I think it would be really good to use medium or hot salsa and give it a little more kick.  You could add chicken if you have major meat eaters who can't handle a meal without meat!

Slow Cooker Buffalo Chicken Tacos

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA.  If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Lettuce
Tomato
Onion
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings.  Rice is a good touch because it helps with the spiciness.


My review:  This was awesome.  I will definitely be making this again.  It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco.  This would even be good on a sandwich too.

Hawaiian Quesadillas

4 wheat tortillas, burrito size
2 teaspoons mayo
8 slices thin sliced cooked ham, cut in strips
1 can (8oz) crushed pineapple, drained well
1/2 cup chopped green bell pepper
1/4 cup shredded mozzarella cheese

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	In  nonstick skillet, place tortilla. Spread with half of the mayonnaise. Top with half of the ham, pineapple, bell pepper and cheese. Top with another tortilla.
	Cook over medium heat 2 to 4 minutes, turning once, until lightly browned on each side, and cheese is melted.
	Repeat to make second quesadilla. My review:  I loved this!  It was a nice twist on Hawaiian pizza, and on quesadillas.  Very fun.

Amazing Chicken Fajitas! (and a great marinade too!)

 

adapted from recipe over at My Kitchen Cafe

Marinade:

1/4 cup lime juice

1/2 cup water

3 tbsp oil (olive or vegetable)

2 tsp minced garlic (about 2 large cloves)

2 tbsp red wine vinegar

1 tbsp soy sauce

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp liquid smoke (this is found near the steak sauce and worcestershire sauce)

salt and pepper

Fajitas:

3 large chicken breasts (about 1-1.5 pounds)

1 yellow or red onion, cut in thin strips

1 red pepper, cut in thin strips

1/2 pound (8 oz) mushrooms, thickly sliced

1 tbsp soy sauce

2 tbsp water

1 tsp lime juice

salt and pepper

Mix all marinade ingredients together in a ziploc bag and shake.  Add chicken breasts and refrigerate for at least 3 hours, overnight if possible.

Discard the marinade and grill or broil the chicken until cooked through.  Under the broiler, it takes about 6 minutes on each side.

In a large skillet, heat some olive oil over medium heat.

Add onion, mushrooms, and pepper, stirring and cooking until crisp tender (about 3 minutes).

Add soy sauce, water, lime juice, salt, and pepper.  Cook for another few minutes and stir frequently.

Slice chicken on the diagonal and toss in with the veggies.

Serve on tortillas, topped with your favorite toppings, like cheese, lettuce, tomatoes, sour cream, salsa, and guacamole.  

My review:  I LOVED THIS.  I plan to use this marinade for me than just fajitas, but I think this will become a favorite recipe.  It would also be good for quesadillas or chicken taco salad.  You have to try this!!

Crock Pot Turkey Chili

1 package 97/3 Ground Turkey (1.3 lbs)
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and diced (only add the seeds if you like lots of heat!)
2 cans light kidney beans, slightly drained
1 can black beans, slightly drained
1 can diced tomatoes
1 can tomato paste (6 oz)
1 small can tomato sauce
1 cup frozen corn
1 tsp salt
1 tbsp Worcestershire sauce
2 tbsp chili powder

Brown the turkey with the onion, garlic and jalapeno.
Mix turkey and all other ingredients in your Crock Pot.
Cook on low for 7-8 hours or high for 3 hours.
Serve topped with shredded cheese, onion, black olives, or crushed tortilla chips.

My review:  This was a good chili.  I think next time I will add at least one or two more jalapenos, because I felt like it needed a bit more heat, but overall it was a really good chili.  I topped it with cheese and dipped it with tortilla chips.  Obviously ground beef can be substituted for the turkey. 

White Enchiladas!

These were inspired by Pioneer Woman's White Chicken Enchiladas... but unfortunately, I didn't buy all the right ingredients, and ended up improvising.

2 cups cooked, shredded Turkey or Chicken (great for Thanksgiving leftovers!!)
2 cups Chicken Broth
8 whole corn flour tortillas (cafe style tortillas)
1 medium-large onion, diced
1 can (4 oz) diced green chiles
1 jar (4 oz) pimientos, diced, drained
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
2 tbsp flour
1(8oz) container sour cream
2  cups Colby Pepperjack mix cheese (or you can use cheddar, monterey jack, colby, whatever you like)
Salt and Pepper to taste (mine didn't need this...)
Parsley

Heat one tablespoon of oil in a large skillet over medium heat.  Throw in your onions and saute for a minute or so.  Add the chicken, half the chilies, half the pimientos, and 1/2 tsp paprika.  Stir together.  Add 1/2 cup of chicken broth and stir.  Add cream and stir, allowing mixture to get hot and bubbly.  Turn off heat and sit aside.
In another large skillet, melt the butter.  Sprinkle in the flour, and whisk together, cooking over medium heat for one minute.  Pour in 1 1/2 cups chicken broth.  Whisk together and cook for 2 minutes.  Stir in the other half of the chiles and pimientos.  Reduce heat, stir in sour cream.  Add 1/2 cup grated cheese and stir to melt.  Add 1/2 tsp paprika.  Check the flavor and add salt and pepper if needed.
Spoon your chicken mixture in each of the tortillas, top with cheese, and roll up.  Place seam side down in a 9x13 baking dish.
Pour the cheese mixture over the tortillas, and top with whatever cheese you have left (or any other cheese you want to add).
Bake at 350 degrees for 30 minutes.
Once you take them out of the oven, sprinkle some parsley flakes over the top.
Serve with picante sauce, if you like.

My review:  These were delicious!  I love enchiladas, but don't like a lot of the red sauce.  This got rid of that, because the white sauce was awesome.  They were gooey, cheesy, and had a bit of a kick to them.  Great way to use up some leftover turkey!

Chicken Enchilada Soup

It's no secret that I have a great love for all of Pioneer Woman's recipes.  So, when she created Tasty Kitchen, I was very excited, because it would be this huge community of wonderful cooks, sharing all of their wonderful recipes.  This recipe was featured on the side as a "Ree Recommends" recipe.  Thank you, Ree, for recommending this recipe, and thanks to RealMomKitchen for sharing.  I love CrockPot recipes, and this one is definitely going to stay in my file.

1 can Black Beans, Rinsed And Drained
1 can Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
Pepper Jack Cheese, Sour Cream, Crushed Tortilla Chips for topping!

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

My review:  This was a delicious, filling soup.  I used skim milk, which I think made it a little thinner, but that was good for me.  Definitely make this.  And enjoy!

Mexican Stuffed Shells

24 jumbo pasta shells
1 pound ground beef
2 cups salsa
1 (8oz) can tomato sauce
1/2 yellow onion, diced
1 cup frozen corn
1/2 cup black beans (drained and rinsed)
1 cup mexican cheese blend
Optional Toppings:  black olives, salsa, green onions, sour cream, fresh tomatoes

Cook the pasta shells as directed on package. Drain in a colander and run cool water on them to cool, making them easier for handling, when it's time to fill them.
While your pasta is cooking, brown your ground beef and drain.  Add the 2 cups of salsa, tomato sauce, frozen corn, and black beans, and mix well.
Fill the shells with the beef mixture, and arrange in a baking dish.
Sprinkle cheese over the top of the shells.
Cover with aluminum foil and bake for 30 minutes at 350 degrees F.
Serve with any desired toppings:  my favorites are salsa, sour cream, and fresh tomatoes.

My review:  My mom made these once a couple years ago, and I was hooked on them.  They are delicious! I think they also make a fun appetizer for parties.

Shrimp Quesadillas that would make Bubba proud...

I adapted this recipe a little bit from Pioneer Woman.  I prefer my peppers and onions diced up into small pieces, and to keep my shrimp whole.  But mostly, this recipe came from P-Dub, and it's delicious!

  1 lb. Shrimp (36 count), tailed and deveined
6 tortillas (burrito size)
2 cups Shredded Colby Jack Cheese
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 (8oz) bottle mexican red sauce (taco sauce)
Olive Oil
Cooking Spray
Sour Cream and Salsa for dipping

Pour sauce over shrimp and put aside.
Saute onions and peppers in olive oil on high heat until browned.  Remove from skillet.
Keeping your skillet on high heat, pour the shrimp and sauce into the skillet.  Don't stir often, cooking until the shrimp are opaque.  (you can remove the shrimp here and chop into pieces if you like, otherwise, just turn off the heat, and leave them in the pan.)
Spray another skillet with cooking spray, and heat to medium heat.  place a tortilla in the skillet, layer ingredients on one side, cheese, shrimp, veggies, cheese, and then fold over.  Cook on both sides.
Slice into wedges and serve.
I like to have mine with rice and beans, and dip them in sour cream and salsa.


My review:  I would make this again.  I loved it.  One of those things like fish tacos that you don't think you'll like, but when you try it, it's like hmm, not bad.  It was nice to try something different.  I love seafood, but don't eat it very often.  This was a nice change. 

Crockpot Mexican Chicken

This dish is so amazingly versatile. Once your stuff is done in the crockpot, the sky’s the limit. You can use it as the guts to quesadillas, tacos, fajitas, and burritos, or as a topper for a taco salad. I have used it as all of these, but my personal favorite is to use it in burritos, with some yellow rice and cheddar cheese. The best part is, this recipe makes enough for about 6-8 burritos, so it can feed a large crowd, or it can give you dinner for at least two nights.

2 cans black beans, drained and rinsed
1 bag frozen corn (1 lb.)
1 jar of your favorite Salsa
About 1 lb. of boneless skinless chicken breasts (2-3 breasts)

Mix the black beans, corn, and salsa together in the bottom of your Crockpot.
Place the chicken on top and sprinkle with a little pepper.
Cook on LOW for 8 hours or HIGH for 4 hours.
Before serving, pull out your chicken. Using two forks, pull apart to shred the chicken.
Throw it back in the Crockpot and mix.
Now, use it however you please!


My review: This is such a nice dish to make when you know you're going to be in a rush. You don't have to stand by the stove and wait for it to be done. And the flavor it all gets from hanging out all day in the crockpot is awesome! Enjoy!

Crock Pot Chili

1 1/2 pounds ground beef, browned
1 large onion, chopped
2 cloves garlic, minced
1 can tomato soup
1 can diced tomatoes
1/2 cup water
2 cans red kidney beans, drained and rinsed
1/4 cup chili powder
2 tsp ground cumin

Mix all ingredients in slow cooker and stir. Cover and cook on low for 8-9 hours (high for 4-5 hours).

Serve with some cornbread, and top with a bit of cheddar cheese.


My review: This is the recipe I use every time I make chili, and it turns out wonderfully every single time. I love finding crock pot recipes that take 8-9 hours, not 4 hours, because I like to throw it in before work and leave it in there for the whole time I'm at work. I can't come home at lunch. The crock pot is supposed to make my life easier. DUH. sorry for the small rant. Make the chili. You'll love it.

Black Bean and Chicken Quesadillas

4 boneless skinless chicken breasts, cut into thin strips
1/2 yellow onion, sliced thinly
1/2 green or red pepper, diced (or sliced thinly, whatever you prefer)
1/2 cup salsa (or you know, just dump some in til it looks right...)
1 can black beans, drained and rinsed
4 tortillas (burrito size)
2 cups Cheddar Cheese


Spray your skillet with cooking spray. Add your strips of chicken; cook on medium-high heat 5 minutes, stirring often.
Add the onions and peppers; cook 4-5 minutes or until crisp-tender. Stir in salsa and beans and cook until heated through, stirring occasionally.

Sprinkle a bit of cheese on 1/2 of each tortilla, then spoon some chicken mixture over top, and then sprinkle some more cheese.
Fold tortillas in half.
Spray second large skillet with cooking spray. Heat on medium heat. Add quesadillas, in batches; cook 2 min. on each side or until lightly browned on both sides.

Cut into wedges to serve. Serve it up with some sour cream and salsa for dipping.


My review: OMG. One of the best recipes I've made yet. In the words of my boyfriend "you can put these on the make every single day list." add a lot of groaning and yummies to that quote. :-) So good. I plan to make these more more more. Next time, I might add some corn to the mix. Delicious.

Burritos!

1/2 lb ground beef (I actually used leftover taco seasoned meat from tacos...)
1 tbsp chili powder (omit this if you did what i did, using taco seasoned meat)
1 can black beans, drained and rinsed
1/4-1/2 cup salsa (however much you like)
onions
tomato
lettuce
cheddar cheese or taco cheese
Tortillas (with this much meat, you can fill 4 burrito size tortillas)


Brown your ground beef, adding the chili powder when it's about halfway browned. Or, if you are using leftover taco meat, like I did, because I'm a cheater, just heat it up a bit. Add the black beans and salsa and heat until warm.

You may laugh, but this makes all the difference: to heat up your tortillas, use an ungreased skillet on medium heat, and throw your tortilla on for about 15 seconds per side.

Once your tortillas are heated, go nuts and fill them!


My review: I had always bought burrito kits when I wanted to make burritos. But last night, I had leftover taco meat and I was determined to make myself some burritos. So i added the black beans and salsa, which ended up making the burritos very filling. I love mexican food and would eat it every night if i could. Enjoy!

Southwestern Layered Dip

1 can refried beans (doesn't matter what kind - vegetarian, fat free, full fat, whatever makes your skirt fly up)
Chopped fresh cilantro (I can't give you an exact on this...)
1 cup corn (the recipe I used said to use canned MexiCorn... i hate canned corn, so i used some frozen corn...)
1 (8oz) container sour cream
1 package taco seasoning mix
1/2 cup Taco Cheese

Spread your refried beans, whatever kind you chose, on the bottom of a 9 inch pie pan.
Cover them with a bit of cilantro.
Next, layer your corn over top of the cilantro and beans.
Mix the sour cream and taco seasoning together, then spread over top of the corn.
Cover with the cheese and a bit of cilantro.
Serve with tortilla chips.


My review: I never thought I was much of a cilantro fan. But it was pretty darn good. Reminded me of the heavenly Pico de Gallo recipe on Pioneer Woman's website. But this was good. A nice dip to have on hand if you have vegetarians to worry about. Personally, I like anything I can dip tortilla chips in. This made me want to whip up some Southwestern Bean Salad, though. Yummy

Southwestern Bean Salad

1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can garbanzo beans, drained and rinsed
2 celery ribs, sliced
1 medium tomato, diced (or can of diced tomatoes)
1 medium red onion, diced
1 cup frozen corn (thawed)

sauce ingredients: 3/4 cup thick salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. cumin



In a bowl, combine all the beans, celery, onion, tomato, and corn.
In another bowl, combine all the sauce ingredients.
Pour the sauce over the bean mixture and mix well.
Sprinkle some salt and pepper in, if necessary. I usually just add pepper.
Refrigerate. Serve with tortilla chips as a salsa, as a salad topper, or by itself!


My review: LOVE IT! This dish just reminds me of summer and it's a good healthy substitute for dressing on salad. I could eat it for every meal!