Chile-Chicken Tacos
1.25 lbs boneless skinless chicken thighs
1 pkg (1.25 oz) taco seasoning mix
1 TBSP packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole-kernel corn, thawed
1 can (10 oz) enchilada sauce
taco shells
Optional ingredients:
sliced green onions
Shredded lettuce
chopped tomato
Spray slow cooker with cooking spray. Add chicken thighs. Sprinkle with taco seasoning mix and brown sugar, toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining sauce for later if desired.
Cover and cook on low heat for 6-7 hours.
Use 2 forks to pull apart chicken into shreds or chunks. If desired, stir in green onions and cook for 15 more minutes. Serve in taco shells with tomatoes and lettuce. My kids like to add shredded cheese. Drizzle on warmed enchilada sauce if desired.
We either eat these alone or serve with some sort of rice and beans. It isn't one of those meals that we put a lot of time into. It is perfect for those nights that you have a lot going on and only have 5 minutes to eat some dinner.
Note- These Tacos are actually only 320 calories per serving (2 tacos = serving).
Here is a fun dessert that is incredibly delicious for those cupcake lovers!
Lemon Meringue Cupcakes
For the cupcakes...
5.5 oz cake flour
5.5 oz super fine sugar
6 oz unsalted butter, softened
3 large lightly beaten eggs
1/2 teaspoon vanilla
1 teaspoon baking powder
For the Lemon Filling...
1 can (14 oz) sweetened condensed milk
3 Tablespoons lemon juice
For the Meringue Topping...
3 egg whites
3 oz caster sugar (super fine sugar...just use regular sugar and grind it a bit)
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Prepare 12 paper cupcake liners in muffin tins. Place butter and sugar into bowl and crème with electric mixer until the butter changes color (about 2 minutes). Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.
Add vanilla then sift in flour and baking powder. Mix for another minute. Spoon batter into the cupcake liners until they are 2/3 full and place in the middle rack of oven. Bake for 18-20 minutes or until toothpick comes out clean. Remove and let sit for a few minutes before removing from the muffin tins. Place on wire rack to cool.
To make the filling, mixed the condensed milk with lemon juice in small bowl. Cut a small hole in the center of each cupcake and dig out with spoon. Discard the center and fill hole with the mixture.
For the meringue, use an electric mixer and beat egg whites and cream of tartar until they form soft peaks, then beat in the sugar gradually. Load the meringue into a piping bag and pipe the top of the cupcakes.
Place the cupcakes back into the oven at 450 degrees and bake for an additional 3-4 minutes or until the meringue is golden brown (keep your eye on it) Let cool a few minutes before serving! YUM!
1.25 lbs boneless skinless chicken thighs
1 pkg (1.25 oz) taco seasoning mix
1 TBSP packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole-kernel corn, thawed
1 can (10 oz) enchilada sauce
taco shells
Optional ingredients:
sliced green onions
Shredded lettuce
chopped tomato
Spray slow cooker with cooking spray. Add chicken thighs. Sprinkle with taco seasoning mix and brown sugar, toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining sauce for later if desired.
Cover and cook on low heat for 6-7 hours.
Use 2 forks to pull apart chicken into shreds or chunks. If desired, stir in green onions and cook for 15 more minutes. Serve in taco shells with tomatoes and lettuce. My kids like to add shredded cheese. Drizzle on warmed enchilada sauce if desired.
We either eat these alone or serve with some sort of rice and beans. It isn't one of those meals that we put a lot of time into. It is perfect for those nights that you have a lot going on and only have 5 minutes to eat some dinner.
Note- These Tacos are actually only 320 calories per serving (2 tacos = serving).
Here is a fun dessert that is incredibly delicious for those cupcake lovers!
Lemon Meringue Cupcakes
For the cupcakes...
5.5 oz cake flour
5.5 oz super fine sugar
6 oz unsalted butter, softened
3 large lightly beaten eggs
1/2 teaspoon vanilla
1 teaspoon baking powder
For the Lemon Filling...
1 can (14 oz) sweetened condensed milk
3 Tablespoons lemon juice
For the Meringue Topping...
3 egg whites
3 oz caster sugar (super fine sugar...just use regular sugar and grind it a bit)
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Prepare 12 paper cupcake liners in muffin tins. Place butter and sugar into bowl and crème with electric mixer until the butter changes color (about 2 minutes). Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.
Add vanilla then sift in flour and baking powder. Mix for another minute. Spoon batter into the cupcake liners until they are 2/3 full and place in the middle rack of oven. Bake for 18-20 minutes or until toothpick comes out clean. Remove and let sit for a few minutes before removing from the muffin tins. Place on wire rack to cool.
To make the filling, mixed the condensed milk with lemon juice in small bowl. Cut a small hole in the center of each cupcake and dig out with spoon. Discard the center and fill hole with the mixture.
For the meringue, use an electric mixer and beat egg whites and cream of tartar until they form soft peaks, then beat in the sugar gradually. Load the meringue into a piping bag and pipe the top of the cupcakes.
Place the cupcakes back into the oven at 450 degrees and bake for an additional 3-4 minutes or until the meringue is golden brown (keep your eye on it) Let cool a few minutes before serving! YUM!
Submitted by Jodi
3 comments:
We made this chicken on Sunday for dinner. It was nice that I could just throw it all in the crockpot and it was ready when we got home from church. We used it to fill soft tacos, with cheese, tomatoes, lettuce, guacamole, and sour cream. It was delicious!
Haven't made the cupcakes but I will sometime!
Made the tacos tonight for dinner. Quick, easy and delicious- my three favorite food descriptions! I honestly had no motivation tonight so I'm really glad I had this ready in the crockpot. The kids liked it and we even have lots of leftovers.
I used chicken breast (two of them) instead of thighs. And I shredded the meat an hour or so before dinner time so all the meat was nice and flavorful from sitting in the sauce.
looking forward to trying the cupcakes. :)
This was fabulous and a keeper. I love the fact that it is a crock pot recipe!
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