About eight months ago I was gifted a crock pot. I am ashamed to admit that it sat in the cabinet, in the box, for the first couple of months. Not long after I remembered I had the godsend I began searching for recipes. I was on the hunt for something simple enough for an amateur (such as myself) but still delectable. During my Google quest I stumbled upon IHeartNapTime.net; my search was over. This site has more crock pot recipes than I know what to do with. One in particular caught my eye and is now a favorite go-to of mine, Chicken Taco Bowls (I prepare them as chicken tacos). It’s quick, easy as pie, healthy* and inexpensive.


  • 4 large frozen chicken breasts
  • 1/4 cup water
  • 1 cup fresh salsa
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 clove garlic minced
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1/2 lime juiced


  1. Place chicken in a large crock pot and pour water & salsa over the chicken. Next, add in chili powder, cumin, salt, garlic, lime juice, black beans, and corn. Cook on low heat for 6-8 hours, or until chicken easily shreds.
  2. Serve over rice. Optional: top with cheese, avocados, sour cream and serve with tortilla chips. (I serve mine in corn tortillas and occasionally in lettuce wraps and top the tacos with fresh cilantro.)


A large bag of unseasoned frozen boneless chicken breasts frequents my shopping list.

FullSizeRender (1)Preparing the ingredients takes less than five minutes, literally.

I often throw this in the crock pot before bed or on my way out the door for work.
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Walking into the house after this has been cooking all day is like walking into your favorite restaurant: it smells superb and you know it will taste just as wonderful.

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These tacos are packed with flavor! The chicken shreds as effortlessly as unraveling yarn.

I drizzle Sriracha atop for an extra kick (something else that always makes

an appearance on my shopping list).

FullSizeRender (6)There is always broth from the chicken, vegetables, and salsa that has now become seasoned permeating at the bottom of the pot. You of course do not want this on your delicate corn tortillas or iceberg lettuce. Instead, drain the broth into a medium bowl and throw some of the chicken taco remedy for an easy-peasy soup. Now just sprinkle some tortillas strips (or shred a corn tortilla if you do not have any) and you have chicken tortilla soup!

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I could not have asked for a better first attempt at “crock potting”. I look forward to visiting Jamielyn’s site for other recipes as well as discovering (and perhaps creating) more crock pot gems the world-wide web has to offer.

Stay hungry, Dallas.


*opt for low sodium options when available

January 20, 2015
Brandon Baker

Brandon Baker

Brandon is a Dallas born-and-raised, tech-loving, obsessive foodie. His blog is dedicated to all the fun and affordable food the Dallas metroplex has to offer.


  1. Reply

    Grace Weger

    January 28, 2015

    I can’t wait to see what other recipes you come up with. I love the fact that it was an easy and affordable meal. I am one who doesn’t like to try new restaurants (afraid I won’t like them) or not knowing how the food will taste. Thanks to your blog I can check it out throught your eyes. That is my incentive to try it.