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Well the days of summer are coming to and end.
Coming to end, I am sad to say.
My girls will start school on Monday morning
and when that happens….
I feel a bit of a panic set in.
What causes this?
Remembrance, really
of those blessed hours between
4 and 7.
You know how it goes.
“How was your day?”
“Do you have any homework?”
“Mark, stop teasing the girls.”
“Yes, you can have a snack, but don’t spoil your dinner.”
“Emily, I am listening dear. Please stop crying.”
“Your teacher said you were wonderful! How nice.”
“Your teacher said you talk to much in class? Please don’t.”
“Yes Anna, that outfit was a lovely choice.”
“Does this paper have to be signed tonight?”
“Go and practice the piano please.”
“Everyone! The kitchen table is not
where we keep our school bags.”
“How did this popcorn get all over the kitchen floor?”
“Please remember to get your room picked up.”
“Hi, Honey. How was your day.
That good, huh? Tell me all about it.”
“Nate and Aaron go ride your bikes so I can talk to Dad.”
“Girls, set the table please.”
Doesn’t really seem like there is a lot of
time left over to prepare a fancy gourmet meal, now does there.
When school starts it seems I’m always eager to make recipes that can be thrown in the crock pot that morning,
or take minimal effort after school.
You like to do that too?
Well.
Great minds think a like.
These Creamy Chicken Tacos are seriously so yummy and easy.
Just what you need on a busy weekday.
The chicken is very saucy, creamy, flavorful…! Woo Hoo!
It could be used as a dip, as well as a taco filling.
YUM!
YUM, is what we need on a school day every day!
YUM, without a lot of fuss.
Creamy Chicken Tacos
Time: 10 minutes prep! + 5 hours to cook
Yield: 6 servings
Recipe created by Jamie Cooks It Up!
5 FROZEN chicken breasts (don’t you love it when you can start with frozen! Me too…)
1 1/2 C salsa
2 cans cream of chicken soup (I use 98% fat free)
2 1/2 T taco seasoning
1 T maple syrup (Yum. Trust me. It adds a lot of yum….
and I know you have some in your pantry!)
1 t lime juice (you can use bottled)
1 T butter
1/2 C sour cream (I use light)
Serve over Tortilla chips or Tortillas. Top with tomatoes, onions, cheddar cheese, lettuce, perhaps a little cilantro, sliced avocado? Maybe we are gourmet after all!
1. Spray the inside of your crock pot with cooking spray and place the FROZEN chicken breasts inside.
2. In a small mixing bowl stir together all other ingredients but the butter and sour cream.
3. Pour the sauce over the top of the chicken. Cover and cook on high for 4 hours, or on low for 7-8 hours.
4. Take the chicken out of the crock and onto a plate. Shred it all up with a fork and throw it back in.
5. Add the little pat of butter and the sour cream, stir it all around until incorporated.
6. Cook for 1 more hour.
Serve with chips and cheese.
Or on a tortilla with taco fixins.
Enjoy!
Good luck with your after school chaos!
May the force be with you.
And with me.
I made this for my family last night. It was a big hit. I'm going to use the leftovers tonight in a casserole. Thanks, for great new recipes!
I made this Monday night and served it with your Mexican Rice Salad. Even my picky son who doesn't like spicy foods ate it. I also added roasted green chiles to the pot. I omitted the sour cream, and replaced one can of cream of chicken soup with cream of celery.
Thank you for inspiring me to cook for my family again.
I made this for dinner last night and it was a real winner. This is sure to be a family favorite – and a mom favorite, too, since it's so easy to prepare.
This looks fabulous! Thanks for the idea!
You were my hero tonight!! I made this baby up for my family that hasn't eaten a decent meal in weeks and it was a big hit! I just wish I didn't leave your recipe up on my computer screen so my hubby saw how easy it was to put together!:) I was thinking cream cheese might also make a yummy addition since I am not a spice it up kind a gal, it might kick it DOWN a few notches?! You're the Best!! Loves
Another awesome meal – just had this for dinner! My family isn't big on all the veggies in the salsa – so I strained the salsa and used the flavorful juices! I made a half of the recipe and used a medium size crackpot. The last 20 minutes of the 1 hour part I headed 1/2 a bag of Trader Joes frozen corn. This was good as is. BUT then we made a casserole out of the mixture with a little sauce at bottom, then corn tortillas, then the chicken mixture, then cheese – repeated 3x and topped with tortillas and cheese – baked at 350 for 25 minutes, let stand 5-10 like a lasagna but mexican style – served with refried beans – very good! Thanks so much for the recipes and the inspiration!
Made this last week, it was so YUMMY!!! This is a definite keeper and go-to for me now. I used the leftovers to make creamy chicken taco soup. So good too. Thanks for the great recipes.
Made this last week, it was so YUMMY!!! This is a definite keeper and go-to for me now. I used the leftovers to make creamy chicken taco soup. So good too. Thanks for the great recipes.
Hi Jamie- You always have great recipes! I was wondering if you have made this with cr of mush soup, or any other than cr of chx? I have a huge aversion to cr of chx soup, but think the recipe looks great otherwise!
Thanks,
Shannon
Hi Shannon,
I haven't ever tried it with cream of mushroom. I bet it would still turn out pretty well. Let me know if you try it. Thanks!
~Jamie