My hours at my new job have made daily dinner plans a little bit different than in the past. I have been trying out fewer new meals in the oven since I don't get home until later most nights. I am open to trying new recipes for the slow cooker and I tried one of those on Monday. Last weekend, I made ahead a batch of Cilantro Lime Chicken. Mike and I worked together to get this meal started. I added some chicken breasts to a gallon sized freezer bag. To that I added some frozen corn, a can of black beans, lime juice, minced garlic, cumin, salt and pepper. Mike chopped up an onion, cilantro, red pepper and a hatch chili. I put it all in the bag, mixed it up, and froze it. The night before I wanted to make the meal, I pulled the bag out of the freezer and stuck it in the fridge. I dumped the contents of the bag into my crockpot on Monday and set my timer for 8 hours and cooked it on low. Mike shred the chicken when the timer rang and had cilantro lime chicken tacos. I had some a bit later when I got home from work. It definitely made plenty of food, but it was missing something. It needed a little more flavor or spice. For leftovers, Mike added a little sriracha to kick it up a notch. I ate leftovers the next night in the form of a burrito bowl with rice and sour cream. The chicken would also be great to use on nachos. This chicken was very versatile and with a little more spice will be gracing our table again soon.

The New Austonian