Slow Cooker Santa Fe Chicken +-

From: SkinnyTaste

• 24 oz (1 1/2) lbs chicken breast

• 14.4 oz can diced tomatoes with mild green chilies

• 15 oz can black beans, drained

• 8 oz frozen corn

• 1/4 cup chopped fresh cilantro

• 14.4 oz can fat free chicken broth

• 3 scallions, chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp cayenne pepper (to taste)

• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas. Top with avocado, sour cream, green onions, cheese, cilantro, and whatever else sounds good!

Beef Carnitas Tacos ✔+

From: Eat, Live, Run

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To Serve:

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your  tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Serves 6-8