Crockpot Chicken Tacos

I can't hide my desires for a quick and easy dinner. I'm pretty much in love with my crockpot...anytime I can  throw food in to a bowl and make a delicious meal out of it, I'm a happy girl. :) It's the simple things....

Another freezing cold day in Western New York. I think I saw a high of 9 degrees. Sounds like a perfect day for some warm and comforting Mexican food!

I got this recipe from Budgetbites.com. It's a warm your belly kind of food! It can be eaten over rice, quinoa (my choice!) or used as a taco or burrito filling. Top with a little low fat cheese and sour cream if you'd like!

Ingredients:

• 1 1/2 lbs skinless, boneless chicken breasts
• 1 (16 oz) jar of salsa 
• 1 (15 oz) can of black beans, drained and rinsed
• 1/2 lb (8oz) of frozen corn 
• 1 Tbsp chili powder
• 1/2 Tbsp cumin
• 1/2 Tbsp minced garlic
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• black pepper to taste

I halved the recipe and it made enough for at least 4 meals. :)

Place chicken breasts on bottom of lightly sprayed crockpot.

Add all other ingredients plus 1/4 C of water to the crockpot and cook covered on low for 8 hours, or on high for 3 hours.

Here's the final product over quinoa! Even my 3 year old liked it!!