Eat, Uncategorized

Slow Cooker Chicken Tacos

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Easy 3 Ingredient Chicken Tacos

I’m always looking for quick but tasty ideas for dinner during the busy work week.  This taco recipe is hands down the easiest one I have in my dinner rotations.  There are literally only three ingredients.  Not only is is simple and inexpensive, it’s one of my boys’ favorites!  I will usually double the recipe so that we will have great leftovers, a lot of times I’ll use the leftover chicken to make chicken tortilla soup the next night.  I simply put all the ingredients in the slow cooker in the morning before I leave for work.  When I get home later in the afternoon, the house smells so good!!!  Serve the chicken tacos with all your favorite fixings, guacamole, sour cream, shredded cheese, lettuce, tomatoes, black beans, cilantro and refried beans.  Add some chips and salsa and it’s a great family meal!


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (1.25-ounce) packet taco seasoning
  • 1 (16-ounce) jar of your favorite salsa, (I like to use Herdez mild Salsa)


  1. Place chicken in the bottom of the slow cooker.
  2. Sprinkle taco seasoning over chicken.
  3. Pour salsa on top.
  4. Cook on low (for 6-8 hours) or high (for 4 hours).
  5. Just before serving, use two forks to shred the chicken.
  6. Stir to evenly distribute salsa throughout chicken.
  7. Serve immediately favorite toppings.

Eat, Uncategorized

Easy Turkey Chili

This is my go to recipe when the weather turns cold and you just need something warm in your tummy.  Just about every time I make chili, I do something different.  I never follow a recipe and will use whatever I have on hand in my pantry.  The following recipe is one that I did and it seemed to be my family’s favorite one so far.  So I quickly jotted down my notes so I can make it again.  Once everything was cooking in the pot, I added a diced up sweet potato.  It gave the chili a little fall flavor as well as nice texture.  Next time I may try butternut squash..or both!  I really liked it. I do add a bit of water if I don’t want it too thick, it’s really up to you.  We like the spice, so I will add more chili seasoning and you could also add a pinch of hot sauce.  Serve with cornbread, sour cream and shredded cheese for toppings.  It’s an easy recipe to double for a crowd as well.

2 TBS olive oil

1 LB lean ground turkey

1/2 C chopped onion

1/2 C chopped green pepper

1 small jalapeño pepper, diced

1 TBS garlic

2 TBS chili powder

1 TBS ground cumin

1/2 tsp salt

1/4 tsp pepper

2 Can Hunts Seasoned tomato sauce for chili

2 Cans chopped tomatoes with garlic and green peppers

2 Cans Bush’s pinto chili beans

1 Can Bush’s black chili beans

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1 medium sweet potato, cooked and cubed

Heat oil in a large pot over medium high heat and add ground turkey, onion, bell pepper, jalapeño and garlic. Cook several minutes or until turkey is no longer pink and vegetables are tender. Add chili powder, cumin, salt and pepper. Add remaining ingredients and bring to a boil. Reduce the heat and allow to simmer.