Thursday, February 23, 2012

Fiesta's and Siesta's.

Happy Almost-Friday, kiddo's! It's time for another edition of The Crockpot Files.  This week's crockpot gem is by far the easiest recipe you will ever find (ever), and SO good especially if you have a craving for Mexican.  This meal takes no pre-planning (you don't even have to remember to thaw out the chicken ahead of time) and about 2 minutes of preparation, which is key in a busy schedule.


  • 2 frozen chicken breasts (yup, I did say FROZEN)
  • 1 can of Rotel
  • 1/2 cup of shredded cheese (you can choose any flavor you like: taco, mexican, colby jack, etc. I chose reduced fat marble jack (a combo of marbled cheddar and colby jack)).

  1. Place the frozen chicken breasts in the slow cooker.
  2. Add the can of rotel and cheese to your liking.

3.  Cook on low for 8 hours.
4.  Ta-Da! Finally a crockpot recipe that only yields 2 servings (you could add more if desired).

Day one: I'm eating this with a side of mexican rice and peas.
Day two: I'm taking it to work, shredding the chicken breast (pulling it apart using forks), placing it in the microwave, putting it into a whole wheat tortilla, and adding cheese and salsa to my liking for a chicken taco that my co-workers are sure to be jealous of :) 

Seeing as it is Thursday and I'm worn out enough to need a siesta, this was the perfect meal for a day like today.  Escaping work, whining PT clients, and this wintery slush to an apartment with the scent of a Mexican fiesta wafting on by is the perfect way to welcome my almost-weekend.


No comments:

Post a Comment