Cooking Lessons for Dad

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Crockpot Chicken Tacos

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Crockpot Chicken Tacos

Crockpot Chicken Tacos
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Ingredients

  • 1 1/2 pounds chicken, boneless
  • 3 - 4 teaspoons taco seasoning
  • 2 cups salsa
  • 12 taco shells or 6 inch tortillas
  • Taco toppings as desired:
  • Salsa, sour cream, guacamole, shredded lettuce, diced tomatoes, diced onions, shredded cheese and more!

Instructions

    1: Spread 1 cup salsa over the bottom of a crockpot or slow cooker.
    2: Slice the chicken in pieces about 1/2 inch thick.
    3: Rub the chicken with taco seasoning.
    4: Lay the seasoned chicken pieces evenly over the salsa layer.
    5: Spread the remaining salsa over the chicken.
    6: Cook for 3 - 4 hours on high or 6 - 8 hours on low. Cook until chicken is cooked through, but not dry or mushy.
    7: Break the cooked chicken into smaller pieces.
    Stir the chicken and salsa sauce together to make sure all the chicken is well coated.
    8: Place the cooked chicken and desired toppings in taco shells or tortillas. Serve.

Notes

If using tortillas you can fold 3 sides of the tortilla to hold the fillings in.
In place of taco seasoning, you can use 2 teaspoons of cumin mixed with 2 teaspoons of chili powder.
This chicken taco filling is delicious in burritos, quesadillas and on salads too!

© Karen Breyer

Try this super easy Crockpot Chicken Tacos recipe! It is so delicious and the taco filling has only 3 ingredients. Set up a taco bar and everyone can put on the toppings they like. This Crockpot Chicken Taco recipe is sure to make everyone happy!

If you have any Chicken Taco filling leftover it reheats wonderfully. You can make more tacos later or use the taco filling on tostadas, salads or in burritos and quesadillas. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Chicken Tacos. Watch this cooking video and make this tasty Crockpot Chicken Taco recipe today!

Crockpot Lentil Taco Filling

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Crockpot Lentil Taco Filling

Crockpot Lentil Taco Filling
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Ingredients

  • 5 cups water
  • 2 cups lentils, dried
  • 3 cups onion, diced
  • 3 - 4 tablespoons taco seasoning mix, homemade
  • 1 - 2 tablespoons garlic, minced
  • Salt (to taste)
  • Cooking spray

Instructions

    1: Spray crockpot or slow cooker with cooking spray.
    2: Stir in the rest of the ingredients.
    3: Cook on high 2 1/2 - 3 hours or until the lentils are as soft as you like them. Add salt to taste. Serve.

Notes

You can use 1 package (about 2.5 ounces) of store-bought packaged taco seasoning in place of the homemade .
This Lentil Taco Filling is delicious in tacos, burritos, with chips and on taco salads.

© Karen Breyer

Try this delicious, Crockpot Lentil Taco Filling recipe! It has only a few, healthy ingredients and is super easy to make. This Lentil Taco Filling is perfect in tacos, burritos, with chips and on taco salads. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Lentil Taco Filling. Watch this cooking video and make some delicious Crockpot Lentil Taco Filling today!

Crockpot Pinto Beans

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Cook delicious Pinto Beans in your crockpot or slow cooker! This healthy Crockpot Pinto Beans recipe is so easy to make! You will need some dried pinto beans as well as a few other ingredients to make this flavorful, healthy recipe! Besides being good for you this pinto bean recipe is very inexpensive to make.

Enjoy these Crockpot Pinto Beans alone or on top of rice, couscous, or quinoa. I especially love these beans on a taco salad! They are perfect in burritos, enchiladas, tostadas and so many other recipes. Mash or serve them whole. So many possibilites! In this cooking video Karen Breyer will show you step-by-step how to make these tasty Crockpot Pinto Beans. Watch this cooking video and make this delicious Crockpot Pinto Beans recipe today!

Yield: 6 servings

Crockpot Pinto Beans

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Ingredients

  • 1 pound pinto beans, dry
  • Water
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin, ground
  • 2 teaspoons garlic, minced
  • 1 1/2 teaspoons salt

Instructions

  1. Sort the beans. Remove any stones, debris or withered beans. Rinse well.
  2. Place beans in a crockpot. Cover with cold water and soak 8 hours or overnight.
  3. After soaking, drain and rinse the beans.
  4. Return the beans to the crockpot. Cover with 7 cups of clean, cold water.
  5. Stir in the rest of the ingredients except the salt.
  6. Cook on high for 4 1/2 - 5 hours or on low 8 1/2 - 9 hours. Cook until the beans are soft.
  7. Add the salt when the beans are almost finished. Add more spices at this time if desired.
  8. Cook until the beans are as tender as you like them.

Notes

These pinto beans are delicious over rice, potatoes, couscous, quinoa and in a taco salad. They are a good side dish, filling for burritos and on tostadas.

You can mash them with a fork or potato masher and use them like refried beans.

Add a medium diced onion if desired.

The pinto beans may take more or less time to cook depending on your crockpot or slow cooker.

The longer the soaking time, the shorter the cooking time.

© Karen Breyer

 

Crockpot Southwestern Corn and Beans

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Try this hearty, healthy, delicious Crockpot Southwestern Corn and Beans recipe! It is super easy to make in your crockpot or slow cooker. This corn and red bean recipe is perfect as a main dish or side dish. You can also serve it on rice or in a burrito or taco salad. In this cooking video Karen Breyer will show you step-by-step how to make Crockpot Southwestern Corn and Beans. Watch this cooking video and make this Crockpot Southwestern Corn and Beans recipe for dinner tonight!

Yield: 8 servings

Crockpot Southwestern Corn and Beans

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Ingredients

  • 2 1/2 cups onion, chopped
  • 1/4 teaspoon red pepper, crushed (dried)
  • 1 teaspoon garlic, minced
  • 2 15 ounce cans red kidney beans, rinsed and drained
  • 4 cups corn, frozen (about 16 ounces)
  • 1 14 ounce can tomatoes, diced
  • 1 cup green bell pepper, chopped large
  • 2 - 3 teaspoons chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon salt, Kosher (or to taste)
  • 1/2 teaspoon black pepper, ground
  • 1/4 cup water

Instructions

  1. Combine all ingredients in a crockpot.
  2. Cover. Cook on high 2 1/2 - 3 hours or low for 7 - 8 hours.
  3. Stir. Add more salt and pepper if desired. Serve.

Notes

These Southwestern Corn and Beans are delicious as a main or side dish. They are tasty topped with salsa, sour cream, and guacamole. They are delicious served with tortilla chips, in a burrito and on rice or a taco salad.

Adjust the seasonings to your taste.

Cut the green peppers in 1/2 - 1 inch pieces.

© Karen Breyer

 

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