Easy Weekly Lunches: Slow Cooker "Taco-less" Chicken

This week's lunch specialty had a bit of a Mexican flare, as well as kidney beans. While I'm not anemic, sometimes I just get that feeling my body needs more iron or red meat. Since I was working with a chicken base, I added kidney beans for that extra boost of iron.

I was actually running low on taco seasoning, so I substituted another Mexican seasoning from Goya brand. Their all-purpose Goya Adobo seasoning salt has been a household staple for years.

wonderful all-purpose seasoning salt

I can't live without it when grilling any kind of chicken or pork. I even use it in my quinoa macaroni and cheese (recipe to follow soon).

Of course, this lunch recipe could also be served on corn tortillas with a sprinkling of Colby jack cheese for dinner, or over cilantro lime rice for something a bit more substantial.

Enjoy! Here's to happy and healthy tummies...

Slow Cooker "Taco-less" Chicken

adapted from this recipe by mychocolatetherapy

Ingredients
1 envelope taco seasoning
2 1/2 pounds boneless, skinless chicken breasts (I buy the frozen Market Pantry brand from Target)
8 ounces of jarred salsa (I like the consistence of the Pace Picante kind)

1/4 cup water

Directions
1. Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa.
2. Cook on high for 4 to 6 hours.
3. When done, shred the chicken with two forks and portion into containers.


I added about 1/2 cup rinsed and drained dark red kidney beans to each lunch container, then topped it with the shredded chicken mixture.