Last night was Girls’ Night with my sweet friend, Pam. Not only did she give me a much-needed night in complete with talking, laughing, walking, watching girl movies, and sleeping in the most comfortable bed imaginable for eight hours straight, she made me a delicious dinner. Pam is one of those friends who understands my gluten intolerance. She reads labels. She calls to ask questions. She scours her cooking surfaces. She even cleaned out her mini-crockpot to make us melted chocolate to dip fresh strawberries in for dessert, because she stores the crockpot next to her toaster. Pam is an amazing friend.
Dinner was so delicious that I had to ask permission to share her recipe.
These chicken tacos would definitely fit with the theme of Diane’s event 30 Days to Easy Gluten-Free Living. Are you keeping up with the daily submissions? I’m been updating my submission daily with links to each post. Check it out here.
Pam’s Easy Chicken Tacos
- 4 chicken breasts or thighs
- 1-2 cups of your favorite salsa
- shredded cheese
- corn tortillas
1. Place a layer of salsa at the bottom of your slow cooker.
2. Place chicken breasts or thighs on top.
3. Spoon salsa over each piece of chicken.
4. Cook on low for 4-5 hours and shred the chicken with two forks once it’s cooked through.
5. Warm the tortillas on a skillet, line with cheese and chicken, and fold over, lightly browning the tortilla on each side.
6. Serve with extra salsa, guacamole, and your other favorite taco fillings.
After this incredible meal and listening to Stephanie O’Dea’s slow cooking presentation last weekend, I think it’s time to dust off the old slow cooker and let it work its magic!
Too busy to cook? Toss your chicken and salsa into the slow cooker, and you’ll even have time for a facial!
Thanks, Pam, I needed every moment of last night. I love you!