Here’s dinner that I can get on the table in 15 minutes! It’s ideal for after church lunch, or for one of those days when you have errands and place to go until dinner time.
Dinner prep starts the night before. Just pull a package of boneless chicken breasts or thighs out of the freezer and put the entire package in the crockpot and replace the lid. (Do not turn the crockpot on yet!) The crock is insulating and when you wake up next morning, the chicken will still be ice cold but thawed. In the morning, remove paper wrappings from meat and put the chicken pieces down into the crockpot with 1/4 cup of water. Sprinkle chicken with spices (cumin, taco seasoning, chili powder, smoked paprika or oregano leaf) or leave it plain. Put the lid on the crockpot and turn the setting to “high” if you have just 4 hours before dinner or “low” if you have 8 hours.
Now go to church, or go do your errands.
When you get home, put the timer on 15 minutes because that is when dinner will be ready!
Heat corn tortillas by laying a tortilla directly on the rack over the gas burner on your stove top. I get all 4 burners turned on very low and flip the tortillas once. Put the heated tortillas into a pie plate covered with a lid to keep them warm. This is the fastest and most authentic tasting way to heat up tortillas that I’ve found.
While the tortillas are heating, grate cheese, chop green onions, shred lettuce, slice avocado, chop cilantro and dice tomatoes and put them in serving bowls. Kid help comes in mighty handy here, but it is possible to do it yourself in 15 minutes.
Remove chicken from crockpot and shred gently with a fork. Pour crockpot broth over the chicken.
At the table: everyone assembles their own by laying a soft corn tortilla on their plate, followed by some shredded chicken, cheese, green onions, diced tomatoes, avocado slices, lettuce and salsa. Garnish with cilantro.
Easy, healthy and delicious!