Slow Cooker Chicken Tacos in Zucchini Boats

What I loved about this meal is that I have a ton of leftovers and can make 2-3 meals out of it. The majority of this was done in the crock pot which these days I am a big fan of. With two toddlers and me working on my masters it has been my favorite cooking utensil.

First, I laid 1 pound of chicken in the bottom of the crock pot. Next I added a can of red enchilada sauce, 1 can of corn, 1 can of rotel, 1 can of green chilies and a package of taco seasoning. I let this cook on low all day. I imagine you could add black beans to this as well as well as other veggies such as diced onion and bell pepper if desired, but to make it easy I just added the essentials.

You will want to make sure to get a fork or a spoon and stir it once its cooked to shred up the chicken. Once thing I like about this is you can eat the leftovers as a taco soup, put them on nachos, make tacos with corn tortillas....the options are endless.  Here is how much was left in my crock pot after I filled up my boats. So much food! 

I wish I would have gotten a picture of the zucchini's, but this was my first time doing the boats and they didn't look so pretty. You will want to get 4-5 zucchini and cut them in half. Do not cut off the edges. Get a spoon and scoop as much of the insides out as possible.

I poured a can of rotel in the bottom of a 9x13 and then placed each zucchini half side by side until it was full. I then got a fork and pulled out the mixture and placed in each boat. Last you want to top it off with a little shredded cheese.

I baked in the oven on 375 for 15 minutes. Check to see if the zucchini feels soft prior to pulling them out. If not continue cooking for a few minutes.

This was so incredibly yummy!

Ingredients:
Chicken
can of corn
can of rotel
can of red enchilada sauce
can of green chilis
1 package of taco seasoning