5 Ingredient Easy Chicken Crockpot Meal

I love myself an easy recipe. That's probably why I love my crockpot so much because what could be easier than throwing things into a pot, leaving it alone for hours, and coming back to deliciousness? Not a whole lot...

I saw this on Pinterest with the recipe coming from The Larson Lingo. The label on the pin was "Easiest Dinner Ever". Enough said. I was sold. Yeah for easy!! And man, was it easy.

Here's what you'll need:

The original recipe used chicken tenderloins, but I had chicken breasts in the freezer so I went with that. Now the most time consuming part was draining the corn and draining/rinsing the beans. Tough, I know!!

So in goes the chicken. The initial recipe said you could put it in frozen, but that always freaks me out so I thawed it first. Then comes the cream cheese. And then everything else! Set that puppy to low and leave it be for 6 to 8 hours.

Once all was said and done I made some rice to go along with it and pulled it apart with forks in the crockpot.

I have to say it was pretty good. A tad bland, but totally an easy, repeatable recipe. Might need to think about how to spice it up a bit, but it definitely would work in a pinch!

Easy Chicken Crockpot Meal
Adapted from The Larson Lingo 

1 1/2-2 pounds of chicken breast
8 oz package of regular cream cheese
1 15 oz. can of black beans, drained & rinsed
1 15 oz. can of corn, drained
1 can of Rotel 

1. Put chicken breasts in the crockpot.
2. Add cream cheese to crockpot.
3. Add beans, corn, and Rotel to the crockpot.
4. Set crockpot to Low and cook for 6-8 hours.
5. Shred chicken in the crockpot.
6. Serve over rice.

Chicken Tacos

I don't make/have tacos very often. Not because I don't like it, but rather I often debate if the mess is worth it. When I came across this recipe courtesy of Smitten Kitchen (a food blog that I LOVE), it just looked so healthy and fresh that I couldn't resist! I mean look at the ingredients! The original recipe called for chicken thighs, but I'm not a fan of dark meat so I opted for chicken breasts.

 I was a smidge confused at first since I don't often boil chicken, but I decided to forge ahead! It was quite easy since you throw all the ingredients in a large pot and simmer the hell out of it!

The original recipe calls for you to allow the chicken to cool and then to shred it. Allow me though, dear readers, to give you an AMAZING hint when it comes to shredding chicken. If you happen to be in possession of a Kitchen Aid mixer (or something comparable I'm sure) then throw the chicken into the bowl (even still hot) and using the normal mixer attachment turn that puppy on. Within seconds you will have perfectly shredded chicken and no burned fingers! Behold....

Seriously, this took like 15 seconds. A-w-e-s-o-m-e.

In the end, I also made the salsa fresca recommended by Smitten Kitchen, some rice and beans, and had some cheese and avocado as additional toppings.

The result was a super fresh and light meal that tasted yummy and a definite crowd pleaser! I forgot to take a picture BEFORE I started eating the taco I put together (sorry), but that just goes to show how good it was! ha. Enjoy!

Chicken Tacos
Adapted from The New York Times via Smitten Kitchen

1.5 pounds chicken breasts
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
Salt and pepper to taste.

1. Combine all ingredients in a large saucepan and add water until chicken is covered.
2. Bring mixture to a boil using high heat and skim foam that may emerge off the surface.
3. Partially cover and lower heat so that the water simmers steadily for about 30 minutes or until the meat is very tender.
4. Remove chicken from liquid.
5. Shred chicken with mixer while hot or with your fingers once the chicken has cooled enough to handle.
6. Adjust seasoning as necessary.
7.Serve with salsa, shredded cheese, avocados or guacamole, and taco shells.

Serves 6 to 8