One of the things I’ve always loved about my dad is that he has a special fascination for lots of funny little things.
For instance, I remember him always pointing out the brands where the brand-name has become synonyms with the product.
A few that I remember off the top of my head are Kleenex, Xerox, Band-Aids, Jacuzzi, and Post-It.
To be honest, I had no idea that Crockpot fell into this category until a few years ago when I was writing for Spoonful, and after I posted a recipe, my editor came back and said, “I had to rename this because “Crockpot” is a trademarked name.”
I was totally floored – I’d always assumed Crockpot was just a generic word for that thing that cooks your dinner all Sunday morning while you’re at church.
I quickly learned to always use the term “slow-cooker” instead of “Crockpot” when I wrote for Spoonful.
(This also happened when I was writing for Disney Baby and they told us we couldn’t ever use the term “onesie” because it is trademarked. We had to use the much less catchy term “bodysuit”).
All of this is to say, if you’d rather call this meal “Slow Cooker Chicken Taco Bowls,” you go right ahead.
Either way, this is one of my favorite crockpot/slow cooker meals that everyone in the family happily eats.
Crockpot Chicken Taco Bowls
(adapted from Mel’s Kitchen Cafe)
2-3 boneless, skinless chicken breasts (frozen is fine!)
1 (14-ounce) can petite diced tomatoes, undrained
1/4 cup brown sugar
1/4 teaspoon crushed red pepper flakes
Shredded cheddar cheese
Combine all ingredients in a slow cooker and cook on high for 4-5 hours or low to for 8-10 hours.
Shred the chicken with two forks and stir so that the extra juices soak in to the kitchen. Salt and pepper to taste.
In a bowl, layer the rice, lettuce, and chicken, then top with cheese, guacamole and sour cream.