Slow Cooker
Peachy-Keen Chicken Tacos
Corn, Bean, and Rice Salad
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 (1-oz) envelope taco seasoning mix
- ½ cup chicken broth
- 1 cup peach preserves
- 1½ cups salsa
- 1 (12-count) pkg fajita-size flour tortillas, heated
- 6 Tbsp sour cream
Instructions
- Place chicken in a 4- to 6-quart slow cooker; sprinkle with taco seasoning. Add broth. Cover and cook on LOW 5 to 6 hours.
- Combine preserves and salsa; pour over chicken in cooker.
- Cover and cook on HIGH 30 minutes; shred chicken with two forks, and stir to combine with preserves and salsa.
- Fill tortillas with chicken, sauce, and sour cream.
Side Dish Ingredients
- 1 (8.8-oz) pouch microwavable whole-grain brown rice
- 1 (8-oz) pkg frozen corn, thawed
- 1 (15-oz) can pinto beans, drained
- 1 small red bell pepper, chopped
- 3 Tbsp olive oil
- 3 Tbsp lime juice
Side Dish Instructions
- Cook rice and corn according to package directions.
- Toss together rice, corn, beans, and remaining ingredients. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
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