The weather is getting chilly, which is the perfect time to break out your slow cooker. But what should you put in it? How about something with just four ingredients? These slow cooker chicken tacos are perfect for a busy weeknight meal.
Notes: This an easy meal with just a few ingredients. It take no time at all to put together. When you get home from work, the chicken is ready for you whenever you're ready for it.
I loved the kale salad, but Scott was not so crazy about it. He thought it was overpowering. I thought it was different and refreshing. You be the judge!
If you didn't want to put the kale on top of the tacos, you could always eat it on the side. Toss some chopped nuts and maybe some fruit in the bowl and you'd have a delicious salad.
Ingredients:
1 1/2-2 pounds boneless skinless chicken breasts
2 15 oz cans diced tomatoes
1 packet of taco seasoning
1 onion
Taco shells
Cheese of your choice (I used a Spanish cheese)
Kale Topping
1 small bunch or 1/2 large bunch kale
1 teaspoon honey
1 lime
Directions:
Slice the onion into rings. Lay them at the bottom of the slow cooker. Lay the chicken on top of the onions. Sprinkle half the taco seasoning packet on top of the chicken. Pour the tomatoes over the chicken and onions. Sprinkle the rest of the taco seasoning on top. Set on low for 8-10 hours.
About 30 minutes before you're ready to eat, add the honey to the bottom of large bowl. Slice the lime in half and squeeze out the juice. Whisk until combined.
Slice the kale thin and add it to the bowl. Using your hands, toss the kale in the dressing and massage as you toss. Keep massaging and tossing until the kale starts to get tender and shrinks down. Set aside.
Take the chicken out the slow cooker and shred it on a plate. Return it to the slow cooker and stir.
Heat up your taco shells, shred your cheese, and put everything together. Serve and enjoy!
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