Weeknight Dinner Ideas: Slow Cooker Red Chile Chicken Tacos

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Every year, once spring arrives, my life starts to get a little hectic. David and Connor both have baseball, and Mason has soccer. Of course, David and Connor’s baseball practices are both on the Monday night. D’s is from 5:00 – 6:30, and Connor’s is from 6:30 – 7:30. Naturally, they’re not at the same field, either. So coming up with dinner ideas on baseball nights gives me a migraine.

More often than not, we end up grabbing a pizza or fast food. While I’m okay with this every once in a while, it’s not a habit I want to get into on a regular basis. But we can’t exactly eat dinner before D’s practice {dinner at 4:15 isn’t exactly something I look forward to doing}, and if I wait until we get home from Connor’s practice to start cooking, it’s going to be 8:30 before we even eat, and that doesn’t work either.

Then the other day, I was shopping at Giant, I noticed a whole display of Campbell’s Dinner Sauces. There were both Skillet Sauces and Slow Cooker Sauces, but it was the Slow Cooker Sauces that caught my eye. In particular, the Mexican Red Chile Taco Slow Cooker Sauce. My boys love themselves some tacos. 

So this week when baseball night rolled around, I put it to the test. 

And it was awesome.

Now, I will say: this sauce is Spicy. Like, Spicy-with-a-capital-S Spicy. But with a few tweaks, we made it good for the kids to eat as well. In fact, when we asked David to taste test, he said, “Holy moly. I’m going to need some more of that.”

Pretty good review, in my opinion.

It takes about a minute to get it started. Throw some chicken in the slow cooker. {We used 4 chicken breasts and 4 chicken thighs.} Add in your Mexican Red Chile Taco Slow Cooker Sauce and either a cup of chicken stock or beer {don’t worry about using beer if you have kids — the alcohol will all cook out}. Then slap your slow cooker lid on, start your slow cooker, and forget about it. 

When we have tacos, I put out a bunch of toppings and let the boys go to town. They love having the freedom to create their own dinner, and it’s fun to see what they come up with. I’ve also noticed that they’re a lot more likely to try out something new if they can make the decision on their own, rather than me forcing something on them.

I decided to prep all the toppings before practice, so I chopped up some cilantro, green onions, red onions, and Cotija cheese, and I made some guacamole and some rice. 

Once we got home from practice, I just pulled the chicken apart and mixed in 1/4 cup of sour cream and 2 tablespoons of heavy cream. We’re not huge on beans in our house, but if you wanted to, you could also throw in a can of black beans. I threw the tortillas in the microwave to soften up, heated up the rice, and got all of the toppings out of the fridge, and we were ready to go! 

A delicious home-cooked dinner on the table within 10 minutes of walking in the door from practice. I could get used to this! I can’t wait to try out the other flavors!

If you want to try out the other flavors for yourself, visit your local Stop & Shop or Giant Supermarket on May 3 for an in-store demo of the sauces. {Demo will be in select stores. You may want to call your local store to check if they are participating.}

Make sure to like Campbell’s Sauces on Facebook for tips, recipes and ideas for quick and easy dinners!

Campbell's Slow Cooker Mexican Red Chile Chicken Tacos

Jenn Young

Print Recipe Pin Recipe

Ingredients

  

• 4 boneless skinless chicken breasts
• 4 boneless skinless chicken thighs
• 1 pouch Campbell's Mexican Red Chile Taco Slow Cooker Sauce
• 1 cup chicken stock or beer
• 1/4 cup sour cream or Mexican crema
• 2 Tbsp heavy cream
• Flour tortillas
• Assorted taco toppings of your choice {e.g. rice, cilantro, green onions, guacamole, sour cream, lettuce, tomatoes, onions, etc.}

Instructions

 

• 1. Place chicken in slow cooker. Pour sauce and chicken stock/beer over chicken. Cover and cook for 7-8 hours on low or 4-5 hours on high.
• 2. Before serving, shred chicken with two forks while still in slow cooker. Mix in sour cream and heavy cream.
• 3. Serve on flour tortillas with assorted taco toppings of your choice.

Notes

If you wish, you may also stir in a can of black beans before serving.

Adapted from Campbell's Mexican Red Chile Slow Cooker Sauce