31 Days to a Cleaner Diet {6}: Crockpot Salsa Chicken and Easy Homemade Tortillas

Oh my word, you guys.  This recipe?  LIFE-CHANGING.  I promise you will love it (I mean, assuming you already love Mexican food).  And if you don’t love Mexican food, well……my brain doesn’t know how to process that information.  ;)

Seriously, it could.not.be.easier.  Unfortunately I can’t credit anyone for the chicken recipe, because I got it years ago when I was pregnant and on the boards of TheBump.com.  Someone put out a call for easy dinners, someone else suggested this, and the rest was history. 

One pot, whole foods, super simple, easy cleanup, totally delicious dinner?!  I’M IN. 

You’re gonna thank me later. ;)



Crockpot Salsa Chicken {Printable Version}
4 chicken breasts, fresh OR frozen
1 can black beans or kidney beans, undrained
2 C chunky salsa
Salt, cumin, chili powder, cayenne pepper to taste 

Place chicken in the bottom of the crockpot and pour beans and salsa on top.  Cook on low for 4 hours. {If you want to use fresh chicken, cook on high for 2 hours.} Remove chicken to a plate and shred; return to crockpot and stir.  Add all, some, or none of the spices (I’d say I do about 1/2 tsp of each, maybe?).  Serve over rice or in homemade tortillas (recipe below). 

Oh, and try as hard as you can not to rub your face in the crockpot bowl.   :) (You think I’m kidding…)

*I originally was going to serve (organic) steamed corn as a side with this, but I decided to just dump it in with everything else, which is why you see it in the picture.

Easy Homemade Tortillas {Printable Version}
{Adapted from The Happy Housewife}

I actually posted these once before, but I’m just typing it out here for your convenience (clicking on the link will give you more detailed pictures and explanation).  Call it one-stop shopping. :)

2 C unbleached white flour**
1/2 tsp baking powder
1/2 tsp salt
2 T butter, softened
3/4 C warm water

Preheat griddle to 350 degrees.

Combine flour, baking powder, and salt in a medium bowl.  Cut in butter. Gradually add water and mix until a smooth dough is formed.  If the dough is too sticky, add a little more flour.  Roll dough into 1 1/2 – 2 inch balls.  Set on a plate and cover.  Let rest for 10 minutes.  Roll tortillas into a circle, as thin or thick as you’d like.  {Avoid using too much flour when rolling them out; you don’t want the tortilla to get gritty.}  Place tortillas on griddle and cook until the tortillas look white or start to bubble a little (it’s hard to explain but you’ll notice the change – and if you don’t, it’s not like you’re cooking raw eggs so it’s not gonna kill you!  You’ll figure it out. ;)  Flip and repeat. 

Makes about 10 tortillas.

These are super chewy and DELICIOUS.  The flavor is very mild, which is a good thing – you want the filling to be the star here. 

You will love them, I promise. 

Enjoy your Mexican dinner! :)

**As I mentioned yesterday, there are sometimes when I do cook with white flour.  I experimented with wheat flour with these, and they were horrible.  If you have success with whole wheat, though, let me know!   Compared to the ingredient list of the ones you’d buy in the store, you’re still coming out way, way ahead.

Linked to these parties:
Tuesday @ Beauty and Bedlam
Tasty Tuesdays @ 33 Shades of Green
Crockpot Party @ Just a Girl