One of the best inventions ever has got to be the Crock Pot or slow cooker. I have fond memories of growing up eating crock pot meals. Since my sisters and I danced every night of the week and often at different studios, our mom was left driving all over the city. So we often ate on the run. She would prepare a meal in the crock pot the night before and then plug it in at work, driving people crazy with the delicious smells. She would then pack up the car, crock pot and all, and we would eat either in the car or at one of the dance studios.
With my own rather hectic life this year I have come to rely heavily on the crock pot for a few ready made meals during the week. I stumbled across this AMAZING recipe on the Kraft website and modified it to make it a bit healthier (they recommend serving it on rice but we seldom eat rice in our house).
Tex-Mex Chicken Salad
3-4 skinless chicken breasts
1 red/yellow/orange pepper sliced in strips
1/2 onion sliced
1-1/2 cups of salsa
2 tbsp Chili Powder (or 1/4 pack of taco mix)
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| Put all of these in the crock pot to simmer for 8-10 hours on low, like so |
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| This is how it should look at the end |
Finally, on a bed of lettuce, place a good amount of the Tex Mex chicken, top with grated cheddar cheese, green onions and sliced tomato (avocado is great too but ours are STILL not ripe!!!). Then complete with a dollop of salsa and some Peppercorn Ranch dressing. I also love to add some taco chips as a special treat (but can be omitted for a healthier option!). ENJOY!
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