The Easiest Dinner You’ll Ever Make
I’m so tired of cooking; I don’t mind doing it and while there are times I enjoy it during the week, I just wish I was doing something else. I want to spend those few, short, hours after school and work actually engaging with my kids and my husband, not standing at the stove while they talk and play. I want easy dinner, and no, not take out. I’m not against take out or dining out, it is a weekend staple, but my wallet and our health prefer home cooking.
This chicken dish has become a go-to favorite, thanks to the variety of dishes we can create with it. It is not labor intensive, cooks in a slow cooker, and makes enough to feed our family of 4 with leftovers for a day or two.
What You Need
- 2 lbs boneless, skinless chicken (we use a combination of breast and thigh)
- 16oz your favorite salsa
- 8oz chicken stock
- 1 packet taco seasoning (I usually make my own taco seasoning and use about 2 tablespoons)
How to Prepare
Place chicken in the slow cooker and top with salsa, stock and seasoning. I do this the night before and just store the removable crock in the refrigerator. Cook on low for 8 hours or high for 4 hours.
Once cooked, either remove the chicken and shred with forks or use a hand mixer/stand mixer to do the work for you. Put the shredded chicken back in the slow cooker and allow it to soak up some of the liquid. Then put all of those dishes in the dishwasher and enjoy your dinner!
The shredded chicken is so versatile. We’ve used for taco Tuesday, sheet pan nachos warmed in the oven, burritos, quesadillas, in salads or on its own with some tortilla chips. This is our go-to meal for parties, beach vacations, and busy week nights. It also gets my picky preschooler to eat protein without complaints, and as a bonus, it is safe for my kiddo with a dairy allergy. To round out the meal, we will sometimes microwave some frozen vegetables and season them with some cumin or paprika.
