I have had a migraine for the past two days now. Fortunately it comes and goes, unfortunately it seems to want to stick around for awhile. All I want to do is curl up in bed and sleep for a year. This is one of those days when I really don’t feel like making dinner. One of those days when I am extremely thankful for my crockpot. Cooking meals in the crockpot always makes me happy. I love knowing, as the day goes on and I get more and more tired, that the hard work is done and all that’s left is setting out the dishes. One of our favorite crockpot meals is Lime Chicken Tacos. It is one of the easiest recipes I have. It takes about five minutes to throw everything in and you can start with frozen chicken, so you don’t even have to go through the hassle of defrosting it. The hardest part is slicing the tomatoes and onions and grating some cheese.
Lime Chicken Tacos
1½ lbs. skinless, boneless chicken breasts (frozen or thawed)
⅛ cup red wine vinegar (or red wine)
3 tablespoons lime juice
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 teaspoon dried oregano
flour or corn tortillas
your favorite taco toppings – tomatoes, onions, salsa, sour cream, avocado, etc.
In a liquid measuring cup, combine the red wine vinegar, lime juice, sugar, salt, pepper, garlic, and oregano. Place chicken breasts in the crockpot. Add the mixture over the top. Set the crockpot on low for 6-8 hours. When the chicken is tender, shred each breast with a fork and mix back into the liquid. Serve over warmed tortillas topped with any of your favorite sides.
