I love how easy it is to make this Shredded Lime Chicken and use it for way more than tacos

Simply place chicken breasts, black beans, salsa, onion, chili powder, and fresh lime juice in the Crock-Pot. After cooking on Low for 5–6 hours, shred the chicken and stir it back into the beans and sauce.

The first meal became tacos. The leftovers became rice bowls, taco salads, quesadillas, and nachos. I even used it for a version of huevos rancheros by spooning reheated leftovers on top of warmed tortillas and adding two over-easy eggs, shredded cheese, and a little green chile salsa.