I love basically everything about slow cooker cooking. It's simple, the meat is constantly damp and delicate, the house smells so lovely when you return home and tidy up is simple.
Above all else I love that it permits me to invest less energy in the kitchen and additional time with my family. Now and then life gets so feverish that we don't set aside some effort to simply appreciate each other's conversation.
Last Sunday our two most seasoned kids were visiting from out of state. My little girl, her multi month old girl "biscuit" or "stinkywink" to us, and our most established child. It was sleep time for Muffin and she was getting somewhat fastidious. My little girl found a pack of Glow Sticks in one of our upstairs rooms, everybody accumulated in the lounge room, we killed all the lights first floor and individually everybody lit up a sparkle stick.
- 2 boneless skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt + pepper
- 8 ounces cream cheese
- ⅓ cup water
- 1 to 1 ½ cups shredded colby or Mexican blend cheese
- 12 6 inch corn or flour tortillas
- optional: cilantro, salsa, sour cream, or other toppings as desired
INSTRUCTIONS
- Mix chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water in a medium mixing bowl. Pour half of the mixture into your crockpot, place chicken in crockpot and pour remaining mixture over the chicken.
- Cover and cook on low 8 hours or high for 4 hours.
- Minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Cook about 15 minutes longer.
- Preheat oven to 400. Here is a great trick to keep your corn tortilla from falling apart. Place 1 corn tortilla on a skillet, put about ⅛ cup cheese on the corn tortilla. Warm the tortilla until the cheese melts, remove tortilla from pan. Melting the cheese on the corn tortilla will keep it from falling apart in the next step.
- Place about ¼ cup of the chicken mixture onto the middle of each corn tortilla that has the melted cheese on it or a flour tortilla.
- Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. If using corn tortilla brushing some olive oil over them will help with browning and crisping.
- Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.
Read more our recipe Spicy Chicken Cheeseballs #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe
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