My latest kitchen trend has been crockpot cooking. I was never too sure about leaving an electric device plugged in cooking food while I went on about my day, despite the familiarity of my parents often doing it when making pasta fagioli or clams and sauce. However, I have been intrigued and my first recipe came from AVP superstar, Nicole Branagh.
Nicole is an extraordinary athlete, person and role model. If you have ever had the pleasure of seeing her compete, you can see that her hard work and attentiveness to training and nutrition really pays off on the court. Kudos to Nicole for the recipe below and a big thanks for letting me share it!
Check Nicole out at: http://www.nicolebranagh.com/
Nicole’s Crockpot Chicken Tacos – a sweet treat!
INGREDIENTS
for crockpot:
1 large sweet onion
4 skinless chicken breasts
cumin
14 – 17 oz jar of apricot preserves
1-2 jalapenos
side salsa:
1, 14-oz can black beans
1, 14-oz can corn
cilantro
1 red onion
optional: drizzle some olive oil over it, add a bit of garlic powder and salt/pepper to taste
DIRECTIONS
- Set crockpot on LOW heat setting to cook for 5 hours
- Chop sweet onion into large pieces and place on bottom of crock pot
- clean chicken breasts and layer over onions
- sprinkle a generous amount of cumin on chicken
- add entire jar of preserves over chicken
- add chopped jalapeno pieces over preserves
- when fully cooked, pull chicken into shredded pieces with two forks
- serve hot!
side salsa:
- rinse corn and black beans, add to large bowl
- cut cilantro into smaller pieces and add desired amount to corn and beans
- chop 1/2 – 1 red onion into small pieces and add to mixture
- mix all ingredients together and serve cold
Additional note:
-warm corn tortillas to use for tacos a few minutes before serving
-make a green salad with olive oil and lemon juice dressing to balance the meal with more veggies!
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