Crockpot Soft Chicken Tacos

I don't know why I associate my slow cooker for cooler weather, but I do. I keep the slow cooker in my cabinet year-round (taking up valuable cabinet space), but it just never seems to come out during the warm summer months. We enjoy hot meals every day regardless of season but for some reason, crockpot meals only come out when the leaves turn green, the air turns brisk, and cooler temperatures start settling in. We got a cool flow coming in this week, and with working out after work, crockpot meals are the my go-to cooking method.

I love its "I'll work while you work" mentality (who doesn't love coming home to a savory aroma in the kitchen and a meal ready and awaiting?), but I found good recipes a challenge. They include a lot of pre-packaged ingredients (I fall victim to the occasional cream of... soups, I admit) and I like to be able to control what goes into my meals. I saw this recipe and thought- healthy, light, and filling. Darin loves Mexican food so I thought it wouldn't hurt to try.

Lucky for us, the chicken cooked up tender and moist, and shredding was a breeze. We just customized our soft tacos with our toppings of choice and it took 10 minutes from kitchen to table. This is what a call an easy (and healthy) weeknight meal.

Ingredients: 

·         2 tsp chili powder (or ancho chile powder)

·         1 tsp  salt

·         1 tsp  ground cumin

·         1 tsp  freshly ground black pepper

·         1 pound skinless, boneless chicken breasts

·         Can of Rotel tomatoes

·         ¼ cup water

·         Cooking spray

·         12 (6-inch) white corn tortillas

·         1-1/2 cups shredded iceberg lettuce

·         1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)

·         Low-fat sour cream (optional)

Directions:

1. Mix the seasoning (chili powder through black pepper) together in a small bowl, and then rub spice mixture  over  the chicken breasts. 
2. Arrange the chicken breasts in your slow cooker. 
3. Dump the can of Rotel tomatoes and ¼ cup water on top. Cook on low 6-8 hours. 
4. Heat tortillas according to package directions. 
5. Divide chicken evenly among tortillas; top each tortilla with 2 Tbsp lettuce and 1 tsp cheese. 
6. Serve with sour cream, if desired.

Source: Adapted from Cooking Light