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Salsa Chicken Tacos

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Salsa Chicken Tacos are an easy family friendly dinner option that can be made in the pressure cooker or crock-pot. Just three ingredients of salsa, taco seasoning and chicken breast is cooked and then nestled into a taco shell with lettuce, tomato, red onion and guacamole. 

Taco night is kind of a big deal in my household. We eat them in some form at least once a week and they never get old or boring. One the easiest ways I have found to make tacos is with this recipe. All you need is some chicken, a jar of salsa and a packet of taco seasoning. NO, it does not matter what salsa you use. Pick your families favorite of switch it up with a medium salsa, something spicy or a salsa verde. Top these tacos with whatever you choose… tomatoes, onion, guacamole, cheese, lettuce, sour cream, peppers, add some black beans… anything!

You may also enjoy these Ground Beef Tostadas!

Salsa Chicken Tacos

Salsa Chicken Tacos have a tender, shredded chicken inside a soft flour tortilla (hey, you can use hard shell tacos if you prefer) seasoned with a little taco seasoning and of course, salsa. The salsa adds all the flavor you need. This may be one of the easiest recipes ever while still having great flavor!

Pair tacos with my favorite Firehouse Guacamole recipe!


Crock-pot 

The crock-pot is my go-to kitchen appliance. You can toss in the chicken, salsa and taco seasoning in the slow cooker before work and come home to meal ready to eat. Just shred the chicken and assemble the tacos. Dinner is done! To quickly shred chicken, try using a hand mixer on the chicken for about 1 minute and you will be left with perfectly shredded chicken. 

Pressure Cooker

Last minute dinner? Cook the Salsa Chicken Tacos a pressure cooker. Place the chicken, salsa and taco seasoning in the pressure cooker, close the valve and cook on high for 15 minutes. Open the valve when the cook time is done and let it depressurize. Then, shred the chicken and serve some tacos. Read your manual before using a pressure cooker for safety. 

 

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Salsa Chicken Tacos

Salsa Chicken Tacos are an easy family friendly dinner option that can be made in the pressure cooker or crock-pot. Just three ingredients of salsa, taco seasoning and chicken breast is cooked and then nestled into a taco shell with lettuce, tomato, red onion and guacamole. 

Course dinner
Keyword chicken, crockpot, Pressure Cooker, slow cooker, Tacos
Prep Time 7 minutes
Cook Time 4 hours
Servings 10 tacos
Author Amber

Ingredients

  • 3 pounds chicken breast
  • 16 ounces salsa your choice
  • 1 ounce packet taco seasoning
  • 10 flour tortillas

Toppings

  • lettuce chopped
  • tomato diced
  • red onion diced
  • guacamole

Instructions

Crock-pot

  • Place chicken, jar of salsa and a packet of taco seasoning into crock-pot
  • Cook on high for 4 hours or low for 8 hours.
  • Shred chicken and then assemble tacos.

Pressure Cooker

  • Place chicken, jar of salsa and a packet of taco seasoning into pressure cooker.
  • Secure lid, close valve and cook for 15 minutes on high.
  • Safely open valve and depressurize.
  • Shred chicken and assemble tacos.

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro.

January is the month for soups and slow cooked meals. This time of year my crock-pot has a permanent spot on the kitchen counter so we use it daily – and we pretty much do just that! This Crock-pot White Chicken Chili

Crock-pot White Chicken Chili

Crock-pot White Chicken Chili is one of those really simple dump and go meals. Just make sure to soak the beans in a big bowl of water the night before so you can toss everything together in the morning. Cook on low all day, shred the chicken and serve with delicious toppings. We enjoy cilantro, fresh avocado, sour cream and crunchy tortilla strips.

If you want to thicken up the broth a bit, take your spoon or ladle and squish some of the cooked beans against the side of the crock-pot before serving! From time to time we also add extras in this soup. Put in whatever extras you have around the house like corn, carrots, celery, or herbs for more flavor and textures!

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White Chicken Chili

White Chicken Chili is made with chicken breast,  Northern beans, yellow onion, chicken broth, salsa verde and seasonings. Top with sour cream , fresh avocado slices, tortilla strips and cilantro. 
Course dinner
Keyword chicken, chili, crockpot, slow coooker, soup
Servings 6 people
Author Amber

Ingredients

  • 1 pound Northern beans soaked overnight
  • 2 chicken breasts
  • 12 ounces salsa verde
  • 48 ounces chicken broth
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 teaspoons cumin
  • 1 teaspoon ground pepper
  • 1 bay leaf
  • 1 sprig rosemary optional
  • sour cream topping
  • tortilla strips topping
  • fresh cilantro topping

Instructions

  • Soak the beans in water overnight. 
  • Place drained beans, chicken, salsa verde, and chicken broth into crock-pot. 
  • Dice the onion and mince the garlic cloves. Place into crock-pot along with 2 teaspoons cumin, 1 teaspoon pepper and a bay leaf. I also like to add a sprig of rosemary when I have it on hand. 
  • Cook on low 8-10 hours. 
  • Remove the rosemary sprig and bay leaf. 
  • Remove the chicken breasts, shred, and return to crock-pot. 
  • Mash some of the beans on the side the crock-pot with your ladle or spoon to thicken up the soup to your preference. 
  • Serve with your favorite toppings like sour cream, fresh cilantro and tortilla strips. 

What topping will you put on your Crock-pot White Chicken Chili?

Beefy Queso Dip

Beefy Queso Dip is the perfect appetizer or snack made in the crock-pot. Best part? No Velveeta needed! Beefy Queso Dip has ground beef, cream cheese, Rotel, and cheese! Make little bite size snacks with a spoonful of dip on a tortilla chip with shredded cheese and a jalapeno slice or you can put inside a quesadilla for a delicious dinner! Seriously, try it in a quesadilla. You will not be sorry.

 

Beefy Queso Dip

 

There are two ways to make this dip. One is as shown cooking the ground beef after the cheese has melted in the crock-pot and adding it on top off the cheese with some garnish on top. You can also add the ground beef in the cheese as it is cooking and have it all mixed in. Either works fine. I think adding the ground beef last just gives the dip a nicer presentation.

 

Beefy Queso Dip

 

I do not season the ground beef the Beefy Queso Dip. However, you  most certainly can. Pick a taco seasoning or just some salt, pepper and something spicy. Choice is yours! Just keep it simple.

I recommend using American white cheese. I have tried some other cheeses, like Pepper Jack, but the American is the smoothest. I want to achieve that Velveeta consistency without actually using Velveeta. Not that I’m not against Velveeta, I have a few great recipes for it. Sometimes, you just want some real cheese!

 

Beefy Queso Dip

 

Looks like game time to me! Go DUCKS!

 

Beefy Queso Dip
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  • 1 pound ground beef
  • 8 ounces cream cheese
  • 1 pound White American Cheese (we used Pepper Jack today instead)
  • 1 can Rotel, drained
  • 1-2 jalapenos (optional on amount of spice you like)
  • 1 tomato (optional)
  • .5 cup milk
  1. Gather ingredients, crock-pot, pan, knife, cutting board, and measuring cup.
  2. Cube 1 pound of White American Cheese and add to crock-pot, followed by 1 can of Rotel tomatoes (drained), 8 ounces of cream cheese, .5 cup of milk.
  3. Finely chop 1 jalapeno and add desired amount into crock-pot. We like the entire jalapeno but if you don't like much spice, try half.
  4. Let cook 1-2 hours on low heat setting.
  5. Stir the cheese a couple times while cooking. It is done when cheese is completed melted. This typically takes 1.5 hours.
  6. In the pan, cook the ground beef until browned and drain before putting into crock-pot. ( you also have the option of cooking meat before you start melting the cheese to have it all mixed in)
  7. Garnish with some finely chopped jalapeno and tomatoes.
  8. Enjoy as a dip, snack bites with shredded cheese and jalapeno slices, or in a cheesy quesadilla.

 

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Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is made with Northern beans, leftover ham and ham-bone, carrot, celery, chicken broth, yellow onion and fresh herbs for a flavorful slow cooked meal. 

Slow Cooker Ham and Bean Soup is one of those traditional comfort foods that the whole family loves. We always make a big batch after the holidays with our leftover ham and eat it for a couple meals because this makes at least 12 servings so plan on eating it for a couple days or invite some friends over to help you eat it! Trust me, anyone would want an invite to polish off this soup. 

Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is so aromatic while cooking all day thanks to the fresh thyme, rosemary and bay leaf. Your house is going to smell wonderful and this soup tastes as good as it smells!

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This soup starts with a great ham! Try our recipe for Mustard Glazed Ham for the perfect holiday entree that will also works for this recipe the next day. 

Tips & Tricks

Rinse the Ham

For the holidays, a glazed ham is normally used. These hams usually have a lot of honey and sugars so make to to rinse all the off before placing it in the crockpot. 

Salt

Wait until the soup has completely finished cooking before adding any salt. The ham is already pretty salty and each ham can differ in the saltiness level so do a taste test before serving to determine how much, if any, salt needs to be added. 

Slow Cooker Ham and Bean Soup, crockpot ham and bean soup, leftover ham recipes, what to made with leftover ham
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Slow Cooker Ham and Bean Soup

Slow Cooker Ham and Bean Soup is made with Northern beans, leftover ham and ham-bone, carrot, celery, chicken broth, yellow onion and fresh herbs for a flavorful slow cooked meal. 
Course dinner
Keyword soup
Servings 12 servings
Author Amber

Ingredients

  • 1 leftover meaty ham bone rinsed
  • 1 pound dry Northern beans soaked overnight
  • 1 yellow onion diced
  • 3 celery stalks diced
  • 3 carrots peeled and diced
  • 48 ounces low-sodium chicken broth
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 teaspoon ground pepper
  • salt to taste

Instructions

  • Soak the beans overnight, rinse and place in crockpot. 
  • Rinse your leftover meaty ham bone (if previously cooked with sugars, honey, syrup) and dice up some of the meatier parts. Place the ham and bone into crockpot. 
  • Rinse the celery and carrots. Peel carrots. Dice and place into crockpot.
  • Add a diced onion.
  • Dump in 48 ounces of low-sodium chicken broth.
  • Top with rosemary, thyme and bay leaf.
  • Add a pinch of pepper.
  • Cook on low for 8 hours.
  • Remove rosemary, thyme and bay leaf.
  • Remove the ham bone and shred the remainder of the meat. Toss the bone and put shredded ham back into crockpot.
  • Mash some of the beans on the side of the crockpot to thicken the soup.
  • Stir and salt to taste. Wait to add salt until the end of cooking because the ham is usually salty enough and added salt may not be needed.

 

 

Crock-Pot Turkey Chili

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Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips. 

This Turkey Chili is a family favorite for those chilly days through the winter. The simplicity and wholesome comfort makes this meal a real winner.  We like to add beans to our chili to give more flavor and heartiness.  The recipe also calls for ground turkey and V8 juice to give more nutritional value and less fat than a typical chili. Try our homemade Chili Seasoning and add this to the dinner lineup!

Crock-Pot Turkey Chili

Get slow cooking!

Begin by browning the ground turkey on the stove-top with a bit of olive oil and season with salt and pepper before adding to the crock-pot. Chop the onion and bell pepper and add to the crock-pot followed by all the beans, tomatoes, tomato paste, V8 Juice, hot sauce and chili seasoning. We like to prep this chili the night before so in the morning everything just gets dumped in the crock-pot before work and we can home with a zero hassle, warm, comforting family dinner.

Toppings

Switch up your Crock-pot Turkey Chili with different toppings! Here are some ideas to mix and match:

  • Red onion
  • Serrano or Jalapeno
  • Sour Cream
  • Tortilla strips
  • Hot sauce
  • Cilantro
  • Shredded cheese
  • Avocado slices
  • Salsa
  • Guacamole

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips | crockpot recipes | winter recipe | family friendly recipes | ground turkey | #chili
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Crock-Pot Turkey Chili

Crock-Pot Turkey Chili is made in the slow cooker with three beans, lean ground turkey, bell pepper, yellow onion, seasonings and tomatoes. Top with whatever goodies your family enjoys including sour cream, shredded cheddar cheese and tortilla strips. 
Course dinner
Keyword chili, crockpot, slow cooker, turkey
Prep Time 20 minutes
Author Amber

Ingredients

  • 1+ pounds ground turkey
  • olive oil
  • salt
  • pepper
  • 15 ounce can kidney beans drained
  • 15 ounce can great northern beans drained
  • 15 ounce can black beans drained
  • 15 ounce can diced petite tomatoes drained
  • 1 red bell pepper chopped
  • 1 yellow onion chopped
  • 3 cups tomato vegetable juice I like the V8 brand
  • 1 envelope chili seasoning
  • 6 ounces tomato paste
  • 1-3 Tablespoons Hot sauce optional

Instructions

  • Brown the ground turkey on the stove-top with some olive oil and season with salt and pepper. Place into crock-pot. 
  • Drain the beans and tomatoes. Add to crock-pot. 
  • Chop the onion and bell pepper. Add to crock-pot. 
  • Add in the tomato paste, 1 envelope chili seasoning and hot sauce. Add 2 Tablespoons for a medium spice level, 1 for mild and 3 for HOT depending on how your family likes it. My family likes it with 2 Tablespoons. 
  • Stir ingredients together with the vegetable juice and cook on low for at least 5 hours. 
  • Serve with toppings of choice. We enjoy serrano peppers, sour cream, shredded cheddar cheese and tortilla strips.