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Another set it and forget it type of recipe— the

Another set it and forget it type of recipe— these crockpot chicken enchiladas are beyond easy and SO delicious. Only 6 main ingredients plus whatever toppings you prefer- It’s the perfect weeknight recipe and leftovers are just as good!

Here’s what you’ll need! Enjoy!!

1.5 lbs boneless skinless chicken breasts, about 2 large chicken breasts
24 oz red enchilada sauce (about 3 cups)
2 T taco seasoning (I love Siete Foods taco seasoning but any will work!)
1– 15 oz can black beans, drained and rinsed
1 3/4 cups shredded Mexican cheese blend
6 corn tortillas, cut into 2–3 inch pieces
Salt and pepper
toppings of choice– green onion, cilantro, lime, jalapeño, greek yogurt/sour cream, guacamole, etc.

Add chicken to slow cooker and season well with salt and pepper. Add taco seasoning and enchilada sauce making sure the sauce covers the chicken completely. Cover and cook on low for 4-6 hours or high for 2-4 hours.
When chicken is cooked, shred using two forks or by transferring to your stand mixer with paddle attachment (my personal favorite way to shred chicken). Add shredded chicken back to slow cooker.
Stir in black beans, tortillas, and 1 cup cheese. Sprinkle remaining cheese over the top, cover and cook on low another 30 minutes, or until cheese is melted and tortillas have softened.
Serve warm in bowls with toppings of choice.

These Slow Cooker BBQ chicken bowls with Mango Sal

These Slow Cooker BBQ chicken bowls with Mango Salsa are the best weeknight dinner because you can let the chicken slow cook all day and then quickly whip up the mango salsa just before serving. You can serve over brown, jasmine, or cauliflower rice or even make tacos! They’re healthy, delicious, and perfect for the whole fam. See full details on the blog!

https://www.tippsinthekitch.com/crock-pot-bbq-chicken-thighs-with-mango-salsa/

#easyrecipes #crockpotrecipes #crockpot #slowcooker #bbqchicken

Mountain air, quality time with friends, good food

Mountain air, quality time with friends, good food, so many laughs, r&r— it was the very best weekend away celebrating one of my best friends of 20 years!

Big thanks to @acola9301 for holding down the fort while I was gone- It’s hard to leave your babies but such a good reset!

Summer ended and just like that we’re right back

Summer ended and just like that we’re right back into the back-to-school craziness! Here are a few super easy one skillet meals to get you through the week! All can be found on the “one pan meals” page on the blog- linked in bio. Happy meal planning!

From left to right—
1. Easy Turkey Taco Rice Skillet
2. 5 ingredient Salsa Verde Chicken with Pineapple and Jalapeño
3. One Skillet Spinach Artichoke Chicken with Orzo
4. 5 ingredient Trader Joe’s Bruschetta Chicken
5. Easy Black Bean Skillet Enchiladas
6. 5 Ingredient Italian Sausage Cauliflower Gnocchi Bake

https://www.tippsinthekitch.com/one-pan-meals/

Weekly staple over here! 10 minute Peanut Butter C

Weekly staple over here! 10 minute Peanut Butter Chocolate Chip energy bites 👌🏻 these are SO nice to have around and my kids love them too. You could always sub sunflower butter or @oat.haus granola butter for a good nut free option! Details below 👏🏻

Peanut butter chocolate chip energy bites (22-24 balls)
2 cups rolled oats
1 cup creamy peanut butter
1/3 cup ground flaxseed
1 tsp vanilla extract
1/3 cup maple syrup (or honey)
2-3 T mini chocolate chips
Sea salt

Combine it all together in a mixing bowl, transfer to fridge for 10-15 minutes (easier to form into balls)
Roll into balls and store in the fridge for the week!

I’m here with your new favorite weeknight meal!!

I’m here with your new favorite weeknight meal!!! Sheet Pan Pesto Parmesan Chicken 👌🏻👌🏻👌🏻we all love a Sheetpan meal and this one couldn’t be any easier or delicious. I promise you are going to love it! sharing the recipe below until I can get it added to the blog!

Also, my favorite @dexasintl silicone baking mats are now being sold @samsclub in a 3 pack! These are a must have in the kitchen if you ask me. They are a more healthful alternative to cooking oils and sprays and reduce your use of parchment paper/foil. They are heat resistant up to 475 degrees, dishwasher safe so can be used over and over again, and are just amazing for all Sheetpan meals, cookies/pastries, etc. I use them weekly and truly love them. #DexasPartner

Recipe details below!

1.5 lbs boneless skinless chicken thighs, excess fat trimmed
1/4 cup basil pesto (homemade or store bought)
1 tsp garlic powder
Salt and pepper
2 T olive oil
1/2 cup grated Parmesan
1/2 cup Panko breadcrumbs
12 oz haricot verts
Lemon and fresh dill, optional but recommended!

Preheat oven to 425 degrees and line Sheetpan with @dexasintl silicone baking mat.
Trim excess fat off of chicken thighs then add to a bowl and season generously with salt and pepper. Add in pesto and toss to coat.
Arrange pesto chicken onto Sheetpan.
In a separate bowl, combine Panko, Parmesan, garlic powder, and 1/4 tsp each salt and pepper. Toss to combine then spoon mixture onto Chicken thighs.
Add haricot verts/green beans to sheet pan, drizzle with olive oil and season with s + p.
Bake for 20-25 minutes until chicken and veggies are cooked.
Finish it off with fresh dill and lemon! Enjoy!!!

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