So it’s raining again today, BUT the rest of the week has been gorgeous and Isla actually had soccer practice yesterday! It’s unclear as to whether or not she’ll have any more games (after playing not-a-one all season), but I’m still glad she was able to get out and kick the ball around a little.
I threw together an easy crock pot meal so that dinner would be ready when we got home from practice. It’s actually an Instant Pot recipe that I found on the Glutensnob Instagram account, but I adapted it for the slow cooker and it worked great. Also, it’s entirely possible that I’ve posted this before, but my brain is pretty fried right now!!
- 4 chicken breasts (I used 3 large breasts and it was the perfect amount)
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can fire roasted corn, drained
- 1 can diced green chiles
- 3 Tbs taco seasoning
- 1 block cream cheese (I used reduced fat)
- juice of 2 limes
Place the chicken breasts at the bottom of the crock pot, then add tomatoes, beans, corn, green chiles and taco seasoning. Cut the cream cheese into cubes and place on top. Cover and cook on high for 4 hours. Remove chicken from the crock pot and shred with 2 forks. Stir the cream cheese into the liquid until smooth, then return chicken to crock pot and stir to combine. Squeeze lime juice over the top, stir and serve.
We had ours on tostadas with cheese and avocado, but you could make tacos with this too.
I mean, not the most gourmet meal but it does the trick on busy soccer nights!