Meal plan Monday is back! We have had some busy busy weekends lately (including our first ever over-night camping trip with the kids!) and I had been lacking in mealtime inspiration; but here we are.

And on the menu is:

Chicken and bean soft tacos
Pepperjack turkey burgers
Shredded chicken sandwiches
Waffles
Pot roast

My crockpot will be getting a workout this week. As you may have read in other posts of mine, I love making shredded chicken meals in my crockpot. Today’s easy peasy recipe is crockpot chicken tacos. I’m adding in refried beans, which is totally optional, but totally delicious!

Here’s all you need for my EASY, KID FRIENDLY THREE INGREDIENT soft taco recipe!

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Mission Flour Tortillas for soft shell tacos, Old El Paso Spicy Fat Free Refried Beans, Chunky Salsa (mild), Old El Paso Taco Seasoning

Okay, so that is more than three ingredients.  The three ingredients for the chicken mixture are:

  • Chicken Breast
  • Taco Seasoning
  • Refried Beans

If you’re not a refried bean eater, don’t worry. Once they’re mixed in with the chicken they really add some creaminess and robust flavor without being too beany.

I’m using four large frozen chicken breast. Place them in your crock pot and cover with taco seasoning. Set the crock pot on low and let them cook for seven hours. Or, you can cook them on high for three and a half hours.

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The orange color of the seasoning is a great reminder that I’ve really been meaning to make my own seasonings without all the extra artificial stuff!

During the cook time the fat on the chicken will separate and be sort of floating around. Once the time is up, I take it out. You can also leave it in the mix and shread it up with the chicken.

You’ll know your chicken is done when you stick a fork in it and it will shread easily. At this point, take it out and set it on a large plate. Use two forks and pull the chicken apart one piece at a time, shredding with the grain of the meat.

If your chicken breasts were frozen, there is probably quite a bit of moisture in your crock pot. Before returning your chicken into the crock pot, drain that water off.  I didn’t do this step, and my mixture ended up a little soupy.

These steps– besides the taco seasoning we added at the beginning — are the basis of any of my shredded chicken recipes. You read more about the process and see more pictures by clicking the photo of my pulled chicken sandwich  below 🙂

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Leave your crock pot on low and add a can of refried beans. I used Old El Paso spicy fat free. Stir that in, making sure the beans are well combined with the chicken.

Once it is mixed together, let it sit for a few minutes to let the flavors meld together and to ensure the mixture is hot.

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Chicken and beans!

I was going to add salsa to the mixture, but I already had plenty of moisture, and the refried beans added some yummy tomato flavor.

We’re going to top our soft tacos with cheese (of course!), sour cream, salsa, and shredded lettuce.

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dangit, I forgot the lettuce!

These were delish! Ivy ate it right up.  I like to serve tortilla chips with any sort of mexican dish. I even put some ON my soft taco.

Thanks for reading! You should try this recipe and leave a response below!

Love,

Mackenzie

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