Cooking on Sundays 8

This will be our last Cooking on Sundays post for a while, we will be starting a new series next week that we think everyone will equally enjoy. We will most likely alternate back and forth between the series throughout the year.

I did not make this meal on Sunday this past week but had planned on it. We ended up with a kiddo that was sick Saturday night and was up most of the night so our Sunday was a little off and we just ate easy foods.

I did make this for Monday and cooked it just like I would have for a Sunday so I could try out the timing for a Sunday morning and it worked perfectly.

First start the Slow Cooker Lime Chicken Tacos in one crockpot. The only thing I did differently was cook them on high. Since I was cooking them on high I wanted to be sure I had enough moisture so they would not dry out so I added 2 TBS of water to the crockpot. These cooked for about 3-3.5 hours.

After, I had those going I put everything in the crockpot for Slow Cooker Seasoned Black Beans and Rice. These you will want to cook on low and they were done in exactly 3 hours. So don’t start these until you are about to walk out the door for church or when you know you will be eating in three hours!

Once you walk in the door you will want to stir the beans and turn the crockpot on warm. Make sure the chicken is done and then shred. Mine always just falls apart. Add the corn and salsa to the chicken and put lid back on so it can warm back up. Top the beans with shredded cheese and replace the lid. After, about ten minutes the chicken should be warmed back up and the cheese should be melted on the beans.

My husband and I like to put some sour cream and shredded cheese on our tacos and we put a little sour cream on the beans and rice. We both really enjoyed this meal and would eat it again. It was a very filling meal as well!

Cooking on Sundays 8-1