This isn’t the first time I have raved about crockpot dinners and it definitely won’t be the last. Who doesn’t love a set it and forget meal that cooks while you are at work, running errands,keeping children alive and entertained, etc. 

I have a weak spot for crockpot bowls. If you haven’t tried my Thai-ish Shredded Beef Bowls yet… run, don’t walk! 

Before heading off to college my mom taught me a few signature no-fuss meals. One of them being crockpot tacos. Simply throw a jar of salsa and some chicken breast in a crockpot in the morning, then shred it in the evening for tacos. Genius! The only problem is, I love a good crunch in my meals and tacos can get soggy fast. Enter: tostadas. An easy fix to the crunch problem. You can pile the shredded crockpot chicken on top with goodies like romaine, avocado, beans, cheese, hot sauce, cilantro, you name it. The more toppings the better but I kept it simple here with shredded romaine, black beans (from a can, yes), avocado, and jalapeno.

When you wake up in the morning, pop some chicken breast and a jar of salsa verde in the crockpot then after that long work day or chasing the kids around, crisp up the tortillas and load it with those favorite toppings. Viola! 10 minutes or less. Get young kids (or lets be honest, picky adult eaters) involved by setting all the toppings out and letting them pick and choose that they want!

INGREDIENTS

1 lb. chicken breast

1 jar salsa verde salsa

6-8 corn tortillas

2 cups romaine

1 can black beans

1 avocado

1 jalapeno

2-3 limes

tajin seasoning

Serving Size: 4

INSTRUCTIONS

• Place chicken breast and entire jar of your favorite salsa verde salsa into a crockpot. Cook on high for at least 4 hours or low for 6+ hours. 
• When ready to eat, shred the chicken in the crockpot, thoroughly mixing the salsa throughout.
• See below for quick and easy crispy tortillas, make those right before you are ready to eat. And while the tortillas are baking, prep the toppings!
• Load the tortillas with black beans (I just heat up in a pot over the stove with salt and pepper), shredded romaine, the shredded chicken, sliced avocado and jalapeno. 
• Squeeze fresh lime on top. Enjoy!

For the crispy tortillas –

• Preheat oven to 400°F.
• Place tortillas on baking sheet. 
• Spray with olive oil and sprinkle a healthy amount of tajin on top, rubbing it over the tortillas. 
• Bake for 4 minutes each side.