Crockpot Chicken Tacos

The crockpot and I aren't always friends, there have been many nights we have ended up ordering pizza because my crockpot meal turned out beyond disgusting.   This recipe however is fool proof and is SO yummy and makes a ton so there is some to freeze for other crazy nights.

4-6 chicken breasts (4 will leave you a little leftovers and 6 will leave you a good bit to freeze)
1 jar (or homemade) of your favorite salsa - sometimes I even run by our favorite Mexican takeout and order some salsa to use
1 packet taco seasoning (or homemade)
1 can corn (drained)
1 can black beans (drained and rinsed)

Put everything but the corn and black beans in the crockpot and cook on low for 8 hours.   About an hour before you will be eating shred the chicken using a fork and add the corn and black beans.



Another great idea for leftovers is to turn these leftovers into a quesadilla filling, quesadillas are always a huge hit in our house.

Crockpot Macaroni & Cheese

I usually do not try new recipes out on company but I needed another side dish for Christmas dinner and I really didn't have room in the oven for anything else so I headed over to Pinterest to try and find a crockpot macaroni and cheese recipe.  

http://iheartrecipes.com/best-slow-cooker-macaroni-and-cheese-recipe-how-to-make/


3 cups uncooked elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded colby cheese
3 tablespoons butter
2 3/4 cup of half and half
15oz can Campbell's cheddar cheese condensed soup
1/2 teaspoon black pepper
1/2 teaspoon paprika

Combine the half and half with the cheddar cheese soup and mix until nice and smooth.  

Sprinkle in the paprika and black pepper, mix well.

Pour the macaroni into crockpot and then add the cheese soup mixture.   Then add 1/2 of the shredded cheddar and colby and the butter.

Mix well

Top with the remaining shredded cheese.

Cook on low for 4 hours.  


**I used cooking spray on the insides of the crockpot and it made cleanup very easy**