When I got married, the first thing my mother gave me was a crockpot. She swore by it, saying that it was something I would use often and probably as long as I lived. She wasn’t wrong.
I love my crockpot. I’ve made soups, beef and chicken dishes, and curry in it. It’s easy, requires very little prep, and you can basically throw anything into a crockpot, and it usually turns out pretty good (or at least edible).
Tacos are a quick and yummy dinner option, and this recipe only takes about 20 minutes or less to prep (including the coleslaw, which, if you make the night before, cuts down your prep time by 10 minutes!).
- 1 pound boneless, skinless chicken breasts
- 1 16-ounce jar of your family’s favorite salsa
- 2 cloves of garlic, roughly chopped
- Taco seasoning to taste (I used about 1 teaspoon)
- Salt and pepper to taste
- 3 cups finely shredded cabbage
- 1 red onion, finely chopped
- 2 medium-sized carrots or 1 large carrot, grated
- 1 cup mayonnaise
- 3 tablespoons sugar
- 1/4 cup vinegar
- Put all the chicken-mix ingredients into the crockpot and cook on medium for 4 to 6 hours. (Or if you’re at work, 8 hours on low.)
- After the cooking period, shred the chicken with tongs or a couple of forks and let cook for another 30 minutes or so.
- To make the dressing, whisk the sugar into the mayonnaise. Once incorporated, slowly add the vinegar, whisking the whole time until fully mixed.
- Toss cabbage, onion, and carrot until mixed, then add the dressing. Mix well. Keep in the refrigerator until it’s ready to serve. I find that the longer the coleslaw sits in the fridge, the better it tastes!
- Serve shredded chicken in corn or flour tortillas, topped with the coleslaw.
Alison Lee is the co-editor of Multiples Illuminated, a writer, and publisher. A former PR and marketing professional, she is the owner of Little Love Media, specializing in blog book tours. Alison’s writing has been featured in Mamalode, On Parenting at The Washington Post, The Huffington Post, Everyday Family, Scary Mommy, and Club Mid. She is one of 35 essayists in the anthology, My Other Ex: Women’s True Stories of Leaving and Losing Friends (Fall, 2014), and has an essay in another, So Glad They Told Me: Women Get Real About Motherhood (Spring, 2016). She is also an editor at BonBon Break. Alison lives in Malaysia with her husband and four children (two boys and boy/ girl twins).