Mexican Slow Cooker Chicken

Mexican Slow Cooker Chicken
Serves 4-6

Ingredients:

6 Boneless Skinless Chicken Breasts
1 Packet of Taco Seasoning
1 Jar of Newman's Own Salsa
1/4 cup of Water
4 minced Garlic Cloves

Directions:

1. Place chicken in slow cooker.
2. In a bowl add salsa, taco seasoning, water and minced garlic. Stir well and pour over chicken.
3. Cover all the chicken with the sauce and place the lid on.
4. Turn the slow cooker on for 8 hours on low.
5. After 8 hours have passed use a rubber spatula and gently pull the chicken apart. Once chicken is pulled stir to incorporate the sauce.
6. Serve with beans and rice, rolled into a burrito, or stuffed in a taco. Enjoy!


I typically set aside half for a future meal later in the same week. I have never frozen it, but it keeps well for about 3 days and is versatile enough to do two separate meals out of it!

Chocolate Chip Banana Walnut Muffins

Chocolate Chip Banana Walnut Muffins
Yield: 24 Muffins

Blend together:
4 very ripe bananas
1/2 a container of vanilla yogurt (about 16 oz)
2 eggs
2 tbs vanilla extract
1/2 cup of vegetable oil
2 cups granulated sugar

Mix together:
3 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

Chop up:
2 cups of walnuts
1 square of Ghirardelli chocolate

Add:
1 cup Ghirardelli semi-sweet chocolate chips
1 cup Ghirardelli baking chips

I make the muffin batter in my Kitchen Aid Mixer and they are very easy to whip up in just a matter of minutes. I start by adding the bananas, then vanilla, oil, eggs, yogurt, and sugar. I let the paddle spin on medium creaming everything together. Then I add the dry mixture with the paddle spinning on the slowest setting. I add in the chocolate and nuts last and let the paddle do a few spins to mix in the nuts and chocolate in every bite.
Bake at 350 F for 25-30 minutes.
Enjoy!