4 Light + Healthy Slow Cooker Recipes | Perfect for Summer!
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Recipes in this Video
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Originating from the vibrant street food culture of Mexico, taco salads combine fresh ingredients with bold flavors. This dish is a playful twist on traditional tacos, incorporating shredded beer chicken for added depth and moisture. It's a popular choice for gatherings and casual meals, showcasing the adaptability of Mexican cuisine in modern cooking.
Ingredients
- ●chicken breasts
- ●beer
- ●taco seasoning
- ●black beans
- ●corn
- ●cherry tomatoes
- ●red onion
- ●romaine lettuce
- ●avocado
- ●cheddar cheese
- ●sour cream
- ●lime
- ●cilantro
- ●tortilla chips
Instructions
- 1Place chicken breasts in the slow cooker.
- 2Pour beer over the chicken.
- 3Sprinkle taco seasoning on top of the chicken.
- 4Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- 5Remove chicken from the slow cooker and shred with two forks.
- 6In a large bowl, combine black beans, corn, cherry tomatoes, and diced red onion.
- 7Add shredded chicken to the bowl and mix well.
- 8Chop romaine lettuce and layer it on serving plates.
- 9Top the lettuce with the chicken mixture.
- 10Add slices of avocado and shredded cheddar cheese on top.
- 11Drizzle with sour cream and squeeze fresh lime juice over the salad.
- 12Garnish with chopped cilantro and serve with tortilla chips on the side.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
Techniques
shreddingmixinglayering
Equipment
slow cookerlarge bowlserving plates
🌶️🌶️🌶️MediumContains Alcohol
Also Known As
Beer Chicken Taco SaladTaco Salad with Beer Chicken
pescatarian
Ingredients
- ●4 medium zucchinis
- ●2 cups cooked pulled pork
- ●1 cup shredded cheddar cheese
- ●1/2 cup barbecue sauce
- ●1/4 cup chopped green onions
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- 3Brush the zucchini halves with olive oil and season with salt and pepper.
- 4In a bowl, mix the pulled pork with barbecue sauce, garlic powder, and half of the green onions.
- 5Fill each zucchini boat with the pulled pork mixture, pressing down gently to pack it in.
- 6Top each filled zucchini with shredded cheddar cheese.
- 7Place the zucchini boats on a baking sheet and bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- 8Remove from the oven and let cool for a few minutes.
- 9Garnish with the remaining green onions before serving.
Equipment
baking sheetmixing bowlscooperknifecutting board
pescatarian
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1/2 cup fresh cilantro, chopped
- ●1/4 cup lime juice
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●1 cup diced tomatoes
- ●1 avocado, sliced
- ●1/2 cup diced red onion
Instructions
- 1Place the chicken breasts in the slow cooker.
- 2In a bowl, mix together the cilantro, lime juice, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- 3Pour the mixture over the chicken in the slow cooker, ensuring the chicken is well coated.
- 4Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
- 5Once cooked, shred the chicken using two forks and mix it with the juices in the slow cooker.
- 6Warm the corn tortillas in a skillet or microwave until pliable.
- 7Assemble the tacos by placing shredded chicken on each tortilla.
- 8Top with diced tomatoes, avocado slices, and red onion.
Equipment
slow cookermixing bowlforksskillet
🌶️🌶️🌶️Low
Ingredients
- ●4 medium sweet potatoes
- ●1 cup cooked black beans
- ●1 cup corn kernels
- ●1 cup enchilada sauce
- ●1 cup shredded cheese (cheddar or Mexican blend)
- ●1/2 tsp cumin
- ●1/2 tsp chili powder
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh cilantro (for garnish)
- ●1 avocado (sliced, for serving)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until tender.
- 3While the sweet potatoes are baking, in a mixing bowl, combine the black beans, corn, cumin, chili powder, salt, and black pepper.
- 4Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- 5Cut each sweet potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
- 6Mix the enchilada sauce into the black bean and corn mixture.
- 7Spoon the filling into each sweet potato half, then top with shredded cheese.
- 8Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 9Remove from the oven, garnish with chopped cilantro, and serve with avocado slices.
Equipment
baking sheetmixing bowlforkknife
🌶️🌶️🌶️Low
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