Confession Time & Slow Cooker Chicken Soft Tacos

Hello everyone! I hope you’re having a nice weekend. Our weekend has been a pretty good one!

Yesterday, I planned all of our meals for the upcoming week (not just because it makes our week easier, but because it helps me make healthier choices throughout the week). Confession time: Last week’s eating for me was pretty horrendous! I think it was a mixture of a head cold, not planning my weekly meals, and giving into my ravenous sweet tooth. I can’t change the unhealthy food options I ate last week, but I can definitely plan for a healthier upcoming week. With that being said, I planned a slow cooker recipe for today.

I don’t use a slow cooker unless I plan to be home (I have a problem with leaving things plugged in when I’m not home). Wow, I’m putting a lot of confessions out there today! 🙂

Since my husband and I were going to be home all day, I thought it would be the perfect day to give this meal a try. I cannot tell you how easy and delicious this recipe was. It is definitely one that I’ll be making again in the future.

Here are the ingredients you’ll need for 4 servings:
Slow cooker (not necessary, but makes cooking the chicken easier)
2 chicken breasts
1 (15oz.) can of rotel (you could also use salsa)
½ cup of water
4 whole wheat tortillas
½ cup of Philadelphia Santa Fe Cooking Cream

Place a slow cooker liner into your slow cooker. (This will make clean up a breeze!)

Place water, chicken breasts, and ½ of the can of rotel into the slow cooker. (The chicken I used was completely frozen and it worked perfectly). Turn slow cooker to high. Cover and cook. (I cooked mine for about 4 hours on high). Just be sure that your chicken reaches 170 degrees.

Using two forks, shred chicken. The chicken is so tender that it will pull apart so easily.

Place 3 oz. of chicken on each tortilla. Top each one with the remaining ½ can of rotel.

Roll the tortillas and place them seam side down into a sprayed baking dish. Top each tortilla with the Santa Fe cooking cream (divide the ½ cup evenly among each tortilla). Bake at 350 degrees for about 15 minutes.

Nutrition information: Each serving has 337 calories! You’ll be amazed at how tender and juicy the chicken is in this recipe.

Probiotics update: Today is day 11 of my probiotics. I think I really started noticing a difference in my body this week with the probiotics. I typically get either a cold or sinus infection at the change of seasons. This past week I had major sinus issues and a pretty bad head cold. I think the probiotics helped my body fight the germs because I’m already feeling much better. Usually it takes about 2 weeks for this type of cold to go away. Now I can get my healthy eating and workouts back on track! If you missed the story that inspired me to try probiotics, click here to see Brenda Watson’s Story

Have you ever had a less than stellar week of eating?

What do you do to get yourself back on track?

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