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OMG!  This was soooo simple, and made me look like a superstar cook.  Everyone loved it!  (That's saying a lot with three picky-eater daughters.) It comes from Leanne Ely's Saving Dinner cookbook.  



Crock-Pot Taco Chicken
6 boneless, skinless chicken thighs
2 cans tomatoes with green chilies (I didn't have this, so I substituted two cans of diced tomatoes and one small can of chiles)
1 package taco seasoning mix

In a Crock-Pot, add all ingredients and cook on low 7-9 hours or until chicken is tender and easily shreddable.

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I served it with sour cream, cut up fresh Kumato Tomatoes (brown tomatoes), avacodo and chopped mixed greens.  Yum!

There's so much leftover (I had eight thighs on hand, and the girls are little), that tomorrow this is turning into the sauce for bean enchiladas!


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I'm on a mission to start cooking healthy food & to stop purchasing processed food.  After a year of my husband being deployed, and a year of quick and easy kid-meals, I am sick of hot dogs, chicken nuggets & take out rotisserie chickens!

To help keep my inspiration and challenge myself, I am going to post my meals here....  Join my challenge, and post your dinner here too!
Not much of a cook?  I have the best cookbook for you to try!  Saving Dinner by Leanne Ely.  The cookbook offers weekly menus along with the weekly shopping list.  It was just what I needed a few years ago when I wasn't much of a cook.  I didn't have to plan, I just went through each menu... and surprise, surprise, my family liked so many more of the meals than I would have expected!  AFter sic months or so, I found I had actually learned things about cooking, like using cornstarch to thicken liquids into a gravy.  I finally had confidence in my cooking!  Now I am more apt to try new recipes, and have discovered my inner cook!