The irony of a Catholic posting this recipe on a Friday in Lent is not lost on me. Obviously, I won’t be eating these tonight +:).
There are few things in the world that make me more annoyed with myself than forgetting about fresh veggies and letting them rot. I had bought cherry tomatoes (which are the only tolerable tomatoes at this time of year) and jalapeños at Aldi two weeks ago, and completely forgot about them, even though they were sitting on my counter.. Do you ever have that issue? Like, you get so used to seeing something that you forget it’s there? The worst! Anyway, it was Sunday evening, and I had not yet stuck to my rule of weekday meal planning, so I decided to wing it with the veggies on the fritz. Now, this doesn’t always happen with my “winging,” but the magic that happened in my slow cooker was (if I do say so myself) a stroke of genius. These will definitely be my go-to next time I have rotting jalapeños and cherry tomatoes lying around.. Ahem….
Here’s what you need:
- 4-5 jalapeños
- 1 cup (ish) of cherry tomatoes
- 1/6 of a red onion
- 7 frozen boneless skinless chicken tenderloins
- Soft tortilla shells
- Sharp cheddar, shredded (for some reason it tastes much better when you shred yourself)
Ready for the hard part? You’re going to be bummed, because there is no hard part.
- Seed and dice your jalapeños.
(Quick note: I bought this Epicurean Non-Slip Series Cutting Board, 14.5-Inch by 11.25-Inch, Natural/Brown
2. Dice your tomatoes
3. Dice your onion (this is about how much you need)
4. Spray your slow cooker.
Note- I finally invested in a programmable Crock Pot, have no idea why I didn’t sooner. Like, seriously, having the ability to set it and be able to go to bed or leave the house, and know that it will turn off on its own? Priceless.
Here is what I have, and it’s on sale! Crock-Pot SCCPVL610-S 6-Quart Programmable Cook and Carry Oval Slow Cooker, Digital Timer, Stainless Steel
5. Throw the diced veggies and your chicken tenderloins in the slow cooker. Cook on low for 3-4 hours. The tenders cook really quickly, so try to keep an eye on them. They sayyyy that you should thaw chicken before slow cooking it, but I’ve never had any issues.
6. Shred the chicken with two forks, drain out the moisture, assemble the tacos and enjoy! I usually load up my tacos with sour cream and salsa, but the meat with the veggies in these has so much flavor that you don’t need it.
Also, fun little note. I ate half of these for dinner when they were done, and put the other half in a container to eat the next evening.. They were totally fine as leftovers! Yum yum!