LET’S TALK SET UP
Setting up a food bar seriously saves me time + my sanity. It’s an easy way to present a main entree that each guest can make their own. Allergies? Picky Eaters?… all covered in this line up.
I love to make two to three different types of meat as fillings. Chicken, Pork, + Beef are all my go-to choices. If I know that there is a vegetarian in our midst I will add smashed black beans with a chipotle mayo on the side. Below I am sharing two of my favorite slow cooker recipes, one for beef and one for chicken. Just mix ingredients together and forget it. To accommodate all my slow cookers I add a power strip with 6-7 outlets + place it in the middle of my kitchen island. Shorten cords by wrapping with a rubber band.
The toppings bar is SO EASY. I like to collect and buy glass canning jars in sets of different sizes. Not only do they make perfect storage containers for dry goods like sugars + tea, but they are also perfect for presenting toppings, when done just screw the tops back on and store in the fridge. No extra mess! Add a sign, which I place in a cheap photo frame, listing everything being offered.
I love to set up my bar in a line, let me explain… Plates on one end, soft + hard shells follow, slow cooker meats are next, then the toppings. Putting them in order makes it easy (and less crowded) for your guests to grab what they need to construct their taco creation. The other side of my bar is all the dips + sides brought, potluck style, by my supper club ladies.
And there you have it, an easy, effortless taco bar!
ALL THE TOPPINGS
Photo Credit: Sweet Southern Life Writes
Flour | Corn | Hard
Radishes | Lettuce | Onion
Jalapeno | Tomatoes | Black Olives
Avocado | Bell Pepper | Limes
Cheese | Sour Cream | Cilantro
Taco Sauce | Salsa
3 INGREDIENT SLOW COOKER BEEF TACOS
1 lb. Ground Beef
1 Envelope Taco Seasoning
1 – 10 oz. can Rotel (tomatoes + green chilies)
Add all three ingredients into slow cooker + stir.
Set crockpot on low for 5-6 hours.
Stir to Break up chunks before serving.
FIESTA RANCH CREAM CHEESE CHICKEN
2 Tbsp Water
2 lbs. boneless skinless Chicken (thawed)
1 Tbsp Olive Oil
1/2 tsp. ground Cumin
1 tsp Ancho Chili Powder
1 tsp. Garlic powder
1 tsp. Onion powder
1 tsp. Salt
1/2 tsp dried Oregano
1/2 tsp Smoked Paprika
Add in Later:
1 (1oz) packet dry Ranch Seasoning Mix (3 Tbsp)
8 oz. Cream Cheese (softened)
Hot Sauce (to taste)
Lightly grease slow cooker with non-stick cooking spray. Add 2 Tbsp. Water.
In a small bowl create a rub by mix olive oil + spices (except Ranch seasoning). Rub mixture all over chicken then place chicken in the bottom of your slow cooker along with any remaining spice rub. Cook on high for 2-4 hours or on low for 6-7 hours, chicken must be easy to shred but not dry (don’t overcook).
Remove chicken to a cutting board, and let rest for 5 minutes before shredding. Drain excess liquid in slow cooker + return shredded chicken to slow cooker.
Top shredded chicken with cubed cream cheese + sprinkle with ranch seasoning. Cook on high an additional 20 minutes then stir in cream cheese until chicken is evenly coated. Add hot sauce to taste.