On Monday nights, I pick up the babe from daycare while the hubby is at volleyball practice. I scramble to put something on the table (sometimes literally: scrambled eggs) for when he gets home because then it’s a dance of bath time, nursing, stories, and bedtime before I pack up my yoga mat and head to a hot yoga class. We do it all again on Thursdays too. So, the Crockpot rules in our house. It’s especially all-powerful when the food it makes can be eaten for lunches and quick dinners for a few days. These crockpot chicken burritos are just the thing.
Here’s what you need:
4 chicken breasts, cut into medium-sized chunks
1 can diced tomatoes
2 tbsp honey
1 tbsp cumin
2 tbsp chili powder
Dash cayenne pepper
Salt and pepper to taste
Here’s what you do:
Add the chicken and the tomatoes to the Crockpot and cook on high for about two hours, or until the chicken is cooked through. Use two forks to shred the chicken and add the rest of the ingredients. Stir and cover with the Crockpot lidagain. Cook another half an hour.
Once shredded, the chicken should soak up a lot of the liquid from the tomatoes, but if the mixture is still wet, you can spoon off some of the liquid. Serve in tortillas topped with your favourite taco toppings.
Recipe adapted from some Crockpot cookbook that I’ve now misplaced.