It was 2:50 this afternoon and it dawned on me that I had NO idea what I was serving for dinner tonight! I’ve been trying to cut back and eat early so I can go running and do my evening workouts, but, ahem, I still need to feed my husband and children, right? Oops!
Hmmm, what do I have on-hand that I can whip up? I’ve been overloading Jay with ground turkey for the past several nights so I pulled out the frozen chicken tenders, found a small can of corn, some black beans and a jar of Trader Joe’s pineapple salsa in the pantry! Throw all this in a crock pot, put on low for about 3 hours and you have a yummy filling for some soft flour tortillas!
I don’t even know what to call this recipe other than GOOD & EASY….maybe I’ll just call it “Good & Easy Southwestern Crock Pot Chicken”. Jay jokingly says that anything with black beans and corn is “southwestern”, so there you have it!
I do need to run to the store and get the tortillas and shredded cheese. I like to use the small fajita size flour tortillas for these tacos, but of course you could make burritos out of the filling or use crispy corn shells. I prefer mine topped with a little shredded cheese, light sour cream, an avocado slice, cilantro and a squeeze of lime!
So…..if you’re ever in a bind, keep this stuff in your cupboards and you can whip up dinner in a jiffy:
I used about 6 little tenderloins…after about 3 hours on low, you’ll be able to shred the chicken with 2 forks, mix it up and let it warm through for a bit. Then you’re ready to load up your tortillas and GRUB!
This is what the mixture looks like after you shred the chicken:
This is what your taco/burrito looks like all assembled:
And this is what it looks like after you’ve taken a couple bites and are in love:
One more thing…I suggest draining the corn and draining and rinsing the beans. It turns out too runny otherwise.