Just Peachy Chipotle Tacos are a yummy alternative to the regular taco and a fun kid-friendly recipe. I am determined to create new recipes that are on the healthier side and at the same time yummy. The great part about this recipe is I made the chicken in the Crockpot. I made a quick and easy peachy salsa to top off the taco. It was the perfect mix of fruity and savory. I know you will want to try my Just Peachy Chipotle Tacos for supper at your house.
Love Peaches, then try this!
My son traveled to Fredericksburg last weekend and he brought home some peaches from the Das Peach Haus. If you have never visited Fredericksburg, then now is the time to go. The peaches are amazing!
I remember when the boys were little, and I made peach jam. We had three peach trees in our backyard. My favorites are the peach cobblers, jam, and pies. My kids loved the jam.
Peaches have to be my ultimate favorite!
Do you have a favorite peach recipe? I would love to hear about your favorites.
INGREDIENTS YOU’LL NEED
(full amounts in the downloadable recipe below)
- Chicken Breast
- Chicken Broth
- Peach Preserves
- Sweet Chipotle Pepper in Adobo Sauce
- Orange Juice
- Chili Powder
- Cumin
- Paprika
- Salt and Pepper
- Grated Cheese
Salsa
- Peaches
- Red Bell Pepper
- Red Onion
- Fresh Cilantro
- Lime
HOW DO YOU MAKE THE JUST PEACHY CHIPOTLE TACOS?
1. Cook chicken breasts with chicken broth in the crockpot on high for at least 4 hours. Shred the chicken and put back into the crockpot. Add in the peach preserves, seasonings, orange juice, sweet adobe chipotle peppers and cook for at least 1 hour on high.
2. While the shredded chicken is cooking in the peach preserve mixture, make the salsa. Chop the onions, bell pepper, cilantro, and peaches. Stir together in a large bowl. Cut a lime in half and squeeze the juice of the lime over the peachy salsa mixture. Refrigerate until ready to eat.
3. You can also make some rice while the chicken is cooking as well as some black beans.
4. To serve the tacos add some rice, black beans, shredded chicken, grated cheese, and top with the peachy salsa.
Prep and Cooking Time: 5 hours
Servings: 4
Food for your soul!
“There is a time for everything, and a season for every activity under the heavens.” Ecclesiastes 3:1
If you have been praying for something, God is telling us there is a perfect timing for everything and that timing is beautiful.
For more great recipes check out my website.
Have a blessed day!
My Favorite Crunchy Homemade Granola is a fantastic and easy kid-friendly recipe to eat for a snack or at breakfast. I like to eat this on my granola with some fruit in the mornings or I just take it on the go and eat it as a snack. Your kids will love this recipe. Plus, it doesn’t have the added sugars like the store-bought granola. You’re gonna want to try my Crunchy Homemade Granola today!
Fun Ideas
I like to make a big batch of my favorite Crunchy Homemade Granola and freeze it in baggies. It usually lasts for a couple of weeks without refrigeration. However, I prefer to keep it in the freezer and take out what I need. You can use it on granola, fruit, or just eat it right out of the bag.
One of my favorite breakfast foods is a yogurt parfait. I have tried so many different types of yogurts but I keep going back to the greek yogurt. Berries are my favorites to use in yogurt parfaits because they are loaded with antioxidant properties. You’re gonna want to try my crunchy homemade granola today! Make a batch of my favorite crunchy homemade granola today. You will love it!
INGREDIENTS YOU’LL NEED
(full amounts in the downloadable recipe below)
- Old Fashioned Oats
- Shredded Coconut
- Pumpkin Seeds
- Cinnamon
- Salt
- Olive Oil
- Pure Maple Syrup
- Chopped Pecans
- Craisins
- Dark Chocolate Chips (Secret Ingredient)
HOW DO YOU MAKE THE CRUNCHY HOMEMADE GRANOLA?
1. Heat the oven to 350 degrees.
2. In a large bowl, stir together oats, coconut, pumpkin seeds, cinnamon, salt, olive oil, and maple syrup. Spread in the baking sheet lined with parchment paper. Stir halfway through cooking. Cook for 25 minutes.
3. Remove from oven and add chopped pecans, stir, and cook for another 15 to 20 minutes until the oats are light brown. Let cool and add craisins and chocolate chips. Store in a baggies in the freezer or refrigerator.
Prep and Cooking Time: 45 minutes
Servings: 12
Food For The Soul
“In the future, there is reserved for me the crown of righteousness, which the Lord, the righteous Judge, will award to me on the day and not to me only, but also to all those who have loved and longed for and welcomed His appearing.” (2 Timothy 4:8)
In the midst of all of the craziness, rest in knowing that we have joy and happiness waiting for us in Heaven. God loves you so much!
For more great recipes check out my blog at kamzinsser.com
Crockpot Roasted Chicken and Vegetables is a great kid-friendly recipe to make for lunch or supper. You can set it and forget it in the crockpot at lunch and it is ready for supper. Or if you want it for lunch, put it on in the morning and you will have something yummy, healthy, and delicious for lunch.
Leftovers
You can put the leftover chicken in a baggy and store in the freezer until you are ready to make foods such as quick and easy quesadillas, fajitas, casseroles, or yummy chicken salad. The leftover vegetables will freeze up great in a baggy. I like to use the vegetables in a stir fry or a pasta dish.
Sunday lunch
was probably my favorite time growing up. I have so many memories of my mom starting a roast and vegetables in the electric skillet before we went to church. After church, our house was filled with the smells of the yummy roast and veggies. Mom always made a yummy dessert the day before. Sunday lunches were the best at our house!
More tips:
For this recipe, I use a whole grass-fed chicken. I purchase all of my chicken from Buck Creek Meats. Since I am not a gardener, I purchase my vegetables from the local Farmer’s Market.
INGREDIENTS
- Whole Grass-Fed Chicken
- Chopped Onions, Carrots, and Potatoes
- Chicken Broth
- Seasonings
HOW DO YOU MAKE THE CROCKPOT CHICKEN AND VEGETABLES?
1. Spray the crockpot with non-stick spray. Cut up the potatoes, onions, and carrots. Place all of the vegetables in the bottom of the crockpot.
2. Wash and clean the chicken. Place it on top of the vegetables and pour chicken broth over it. Then season the chicken.
3. **Cook on high for 4 to 5 hours in the crockpot. If you are cooking on low then cook for at least 8 hours.
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I pray you have a fantastic Tuesday!
