I really don’t like cooking on Fridays. For the longest time I kept planning Friday dinners, only to decide around 4pm that I had NO desire to cook, and we’d end up ordering in, pushing our meal back a day and ruining my weekend meals (I usually make things that take longer on the weekend). So, now, on Fridays we either eat out, Tom makes tacos (apparently the only thing he can muster), or I use the crockpot so I have minimal work. This is one of the easiest things to throw together in the morning: salsa chicken. It can be shredded when you get home and used in tacos/burritos or just on its own over rice.
Basically, spray the crockpot with a little oil. Place a couple chicken breasts or thighs, a can of beans (your choice, I like black and I drain/rinse them), a 12 oz. jar of salsa (I used verde today), and some herbs/spices. I use salt, pepper, a few dashes of hot sauce, oregano, garlic powder, chili powder, cayenne and cumin. Let is cook on low while you are at work. When you get home, stir the pot a little and the chicken will shred effortlessly. I usually cook it an additional 30 minutes or so after it’s shredded, with the lid off, so it can absorb more of the flavors and thicken up a bit.
We ate the chicken on corn tortillas (sprayed a little oil on them and baked them in the oven) with all the toppings: reduced fat cheese, reduced fat sour cream, tomatoes, lettuce, a little extra salsa.