Crockpot Cilantro Lime Chicken

Another yummy crockpot meal that's super easy to put together and have ready on busy weekday evenings. We made it into soft tacos by adding it to tortillas and sprinkling with cheese.

Crockpot Cilantro Lime Chicken
Courtesy of Just Us and the Many Miles Traveled

One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One package taco seasoning
2 jalapeno peppers, finely chopped (optional)
4-6 boneless chicken breasts

Add all ingredients to crockpot, mix, cover, and cook on low for 6 hours.

Taco Cupcakes

These would be great for a party. So tasty and not terribly difficult to make. Just a little prep and assembly. Worth the work.

Taco Cupcakes

A variation on this recipe from Just Us and the Many "Miles" Traveled

3 teaspoons olive oil

1 pound ground chicken

2 tablespoons taco seasoning 

1 15-ounce can black beans, drained and rinsed 

48 wonton wrappers 

1/2 cup salsa con queso 

1/2 cup chunky salsa 

1 cup reduced fat shredded Mexican cheese 

Guacamole, for serving

Preheat the oven to 375°F. Lightly mist a muffin tin with cooking spray and set aside.  

Heat olive oil in a sauté pan or large skillet over medium-high heat, add the ground chicken and taco seasoning and brown, breaking it with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Push a wonton wrapper into the bottom of each of the sprayed cups in the muffin tin. Spoon a teaspoon of

queso into each wonton wrapper and spread across the bottom.

Follow by spooning some of the meat/beans mixture into each cup (about two teaspoons) and then spooning a teaspoon or so of salsa on top of that. Sprinkle a pinch of the cheese evenly over the top of each cup.

Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for about 15 minutes until golden brown. Let cool for 5 minutes before removing from muffin tin.