Crock pot Chicken Tacos

Here's another easy one! I got this from Sarah over at Chocolate Therapy. They are seriously some of the best tacos ever, and really incredibly simple.

Ingredients:
1 envelope chicken taco seasoning
6 pieces of boneless skinless chicken breast or around 14 boneless skinless chicken breast tenders
16oz of your favorite salsa

Directions:
1. Dump everything into your crock pot and mix it up. Cook on high for 4 to 6 hours or low for 6 to 8.
2. When finished, chicken should shred easily with a fork.
3. Serve with your favorite toppings and soft tortillas.*

*Some of the ones we used were shredded cheese, sour cream, shredded lettuce, and avocado.

Saucy Crock Pot Chicken

I'm doing this one for the first time today. I'm always looking for new recipes for chicken, beef, shellfish, fish, and pork. When we switched back to our iPhones, I looked in the app store for a grocery list app, and came across the food on the table app. The free app only lets you have 3 recipes on the in-app grocery list at a time, but you can browse hundreds of recipes. Once you add a recipe to your meal plan, it will add all the ingredients you need to your grocery list, where you then can go through and mark off things you already have.

Ingredients:
4 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup barbecue sauce
1/2 cup honey
2 teaspoon prepared mustard (regular mustard in a bottle)
2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Directions:
1. Defrost chicken. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a slow cooker.
2. In a small bowl, combine the bbq sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours (or high for 2-3) or until heated through. Serve.
3. You may leave out the hot pepper sauce for a less spicy version.