EASY Crock Pot Chicken Taco Meat

It doesn't get any easier using a crock pot and only 3 ingredient to make this chicken taco recipe.  We love Mexican food and this chicken is great for tacos, nachos and even on a salad.

2 lbs chicken breasts (if frozen, make sure they are thawed) 

1 packet taco seasoning

16oz jar salsa (I like to use Medium Restaurant Style Tomtits Salsa, it's thick and flavorful)

Taco toppings: tomato, lettuce, avocado , cheese, sour cream, cilantro, etc

Directions: 

Sprinkle chicken breast on all sides with taco seasoning.  Lay breasts in bottom of crock pot then pour in salsa.  Cook on low for 4 hours, or high for 2 hours, or until chicken breasts are tender. Shred chicken and mix with some or all of the cooking liquid and continue to cook for another 15-20 minutes.

Serve on taco shells or tortillas with all your favorite toppings.

Serves 6-8

Blueberry Baked Steel Cut Oatmeal

This was my first attempt at making baked oatmeal and if I had known how good this was I would of been making it all winter long!  I don't usually eat oatmeal once the spring weather appears but this oatmeal will continue to make an appearance.  I really like that it can be made the night before and baked in the morning.  The nuts rise to the top for a crispy topping with the creamy oats underneath and the sweet blueberries throughout.  If there are any leftovers it warms up wonderfully in the microwave.

I found this great recipe on Alexandra Cooks blog.  Check out her blog.    

I'm looking forward to making this again.  I want to try it with dried cherries and pecans or apples and walnuts but this blueberry and walnut combo is a keeper.     

Ingredients:
2 cups 2% or whole milk
1/3 cup PURE maple syrup (don't use flavored maple pancake syrup)
1 large egg
3 tablespoons butter, melted and cooled slightly
2 teaspoons vanilla extract
3/4 cup Steel Cut Oatmeal (don't use rolled oats)
1/2 cup walnuts, roughly chopped
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon kosher salt

3/4 - 1 cup blueberries

Instructions:
1.   In a bowl, whisk together the milk, maple syrup, egg, butter, and vanilla.   Add oats, nuts, baking powder, cinnamon and salt.  Stir to combine and store mixture in fridge overnight. 

2.   Preheat the oven to 375 degrees.  Give mixture a good stir.  Scatter berries into an 8-inch square baking dish.  Pour milk-oat mixture over the berries. 

4. Bake for 40 minutes, turn oven down to 350 degrees and continue to bake 20 more minutes or until the top is golden brown and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

Yield: about 6 servings