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It’s the middle of January—how are those resolutions coming? This is usually the point of the month that I forget all my well-intentioned healthy eating and exercise goals and sit down with a sleeve of Oreos, a mug of milk and a fork and tell myself that I am winning at life. 

However, this year I’m doing better. But it’s hard. It’s really hard. I’m determined to lose the winter weight and stop snarfing McDonald’s cheeseburgers like I did when I was pregnant (it's been several years since I had a good excuse for craving those cheap but satisfying non-burger burgers). It’s hard not only because willpower is hard, but also because my time is limited. Eating healthfully means planning, shopping, cooking, and cleaning, and I only really like to do one of those things. Enter Slow Cooker Taco Chicken by the girls from Our Best Bites. 

I’m cheating a bit with this blog post because this is actually a cookbook that I own, but I feel like if you’re somehow someone who hasn’t tried an Our Best Bites cookbook yet I just need to convert you. Their recipes are generally easy to follow, don’t require crazy ingredients, and I’ve yet to have one fail me. This Taco Chicken is my go-to slow cooker meal, because even if I haven’t been shopping in a while I almost always have all of the ingredients on hand (well, I didn’t always have ranch packets in my pantry, but ever since I discovered this recipe I buy them in bulk). The fact that it’s also fairly low calorie is just a bonus—it’s super yummy, everyone in my family eats it, and I use the leftovers in quesadillas or taquitos or Latin-inspired quinoa salad. 

I’ll check back in next month with another healthy recipe. Or maybe a super indulgent dessert; we’ll just see where me and those resolutions stand. 

400 cals or lessSlow Cooker Taco Chicken
from 400 CALORIES OR LESS WITH OUR BEST BITES
By Sara Wells and Kate Jones
(2015)

 

INGREDIENTS:

2 pounds boneless skinless chicken breasts
1/2 cup Italian salad dressing (not low fat)
1 packet Ranch dressing
1/2 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon coriander
6-8 cloves minced garlic
1 tablespoon dehydrated onion
Juice of 1 lime
Salt to taste
Hot Sauce to taste (optional)  

INSTRUCTIONS:

Place all the ingredients except for the lime, salt, and hot sauce in your slow cooker and cook for 5-6 hours on LOW or until the chicken shreds easily with a fork. When done, shred the chicken with two forks and sprinkle with lime juice. Taste and season with salt and hot sauce to taste. Serves 8-10.

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