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Look, this is the easiest meal you will ever make. No kidding. It’s a combination of a few things I saw on Pinterest and the desire to make something as easy as noodles and sauce that . . . wasn’t noodles and sauce.

We eat this over rice, like a low rent version of a Chipotle burrito bowl. You can use rice, put it in tortillas or, it just occurred to me, use it on nachos. Or eat it plain. Just make it. One time. And then tell me it’s not delicious. Or easy.

ps- freezes really, really well.


Shredded Crockpot Chicken Tacos

  • 24 oz of your favorite salsa (yes, use salsa, not picante). That’s about a regular sized jar and a half.
  • 1 packet of your favorite taco seasoning
  • 4 large boneless, skinless chicken breasts
  • 1 can corn or a cup frozen corn
  • 1 can black beans
  1. Stir together your salsa and taco seasoning in your crockpot. Add chicken, cover and cook on low 4-6 hours. If you chicken is still a little or a lot, frozen, cook on high the first hour.
  2. One hour before you are ready to eat, shred chicken and add corn and black beans. Continue to cook on low (or warm) for one hour. You can add the black beans at the beginning if you want, but I’d wait to add the corn.
  3. Scarf

Note: I know the glory of the crockpot is to leave it on all day while you are at work. I have never let the chicken cook for 8 plus hours, so I can’t say how it would turn out. If you can set your crockpot to turn off or to warm after 6 hours, then go for it.

Shredding it awhile before your ready to eat and letting it cook some more really helps the chicken soak up all the salsa and taco flavor.

You can't tell from the picture, but this is genuinely one of the best things I've eaten. And I've been all over this country from Honolulu to Grand Forks eating stuff. So you know, I'm an authority on what tastes good.

Homemade Tortilla Chips

  • four 6 inch or 8 inch tortillas (*no I don’t actually make my own tortillas. I use store bought and bake them. If you feel cheated, I’m sorry)
  • salt
  • 1 Tbsp. olive oil
  1. Preheat oven to 425. Stack your tortillas and cut into 8 wedges.
  2. In a large bowl, toss with 1 Tbsp. olive oil (use more if you think you need it) and liberal amounts of salt.
  3. Spread wedges out on a parchment lined baking sheet, trying to over lap if you can help it.
  4. Bake for 4 minutes, toss. Bake for 2 minutes longer, remove from oven, scarf down.
  5. **Keep an eye on them while they bake, they can burn quickly.

I really like the flavor of these fancy new fangled artisan tortillas. But the plain old flour ones come out just as good! Even the carb balance are alright.

Oh hello, tasty little baked chips. Would you like to help me eat my dinner?