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September 2009 Issue
Crockpot Tacos
by Ronda L. Halpin
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If you feel like weekdays in the fall mean takeout and frozen pizzas, you haven't taken full advantage of kitchen tools like the crockpot. This month, I'm sharing a spicy favorite of mine. This fantastic taco filling takes minutes to prepare, yet gives you a finished product that will have your mouth watering! Feel free to add more peppers or hot sauce if you like things spicy. This will yield a medium-heat filling that will work for those that like a little spice in their Tex-Mex.

You can opt to use any color of bell pepper you'd like. I like yellow ones since they are super sweet and mild and look pretty in this dish. They also stand out from the jalapenos -- a handy thing if you are a person that's likely to pick them out of your food! Serve this dish with all of the traditional taco fixings, hard and soft shells and some beans and rice for a complete feast. Then ... add a watermelon margarita because it's nice to remember there's still just a bit of summer left!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Crockpot Tacos

  • 1 large yellow onion - cut into thin wedges
  • 2 yellow bell peppers - seeded and sliced into bite-sized pieces
  • 2 lbs. boneless, skinless chicken thighs - cut into bite-sized pieces
  • 2 jalapeno peppers - sliced into rings with about 1/2 of the seeds removed
  • 1 pkg. taco seasoning
  • 1/4 c. water
Layer the ingredients into a crockpot in the order listed. Cook on LOW for 6-8 hours. Serve the mixture in taco shells with traditional condiments.
  • Yields: 4 servings
  • Preparation Time: 20 minutes

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