Such a Fun Age: Crockpot Salsa Chicken Nachos
Such a Fun Age - Recipe 9
Sometimes, when she was particularly broke, Emira convinced herself that if she had a real nine-to-five position with benefits and decent pay, then the rest of her life would start to resemble adulthood as well.
She’d do things like make her bed in the morning, and she’d start liking coffee. She wouldn’t sit on the floor in her bedroom, discovering new music and creating playlists until three a.m., only to put herself to bed and think, why do you do this to yourself?
She’d try out a new dating app, and she’d have more interesting interests to write about: activities other than hanging out with Zara, watching old music videos, painting her nails, and eating the same dinner at least four nights a week (a Crock-Pot meal consisting of shredded chicken, salsa, and cheese). — (Excerpt from Ch. 3)
Ingredients:
2 lbs frozen vegan chick’n strips/pieces (I used No Evil shredded chick’n)
1 jar (15 oz) salsa of choice
1 package (1 cup/8 oz) vegan cream cheese (I used Tofutti)
1 cup vegan cheese shreds of choice (I used Daiya Cheddar)
Instructions:
Place your chopped chick’n in your crock-pot and cover with salsa. Next, place vegan cream cheese on top, followed by vegan cheese shreds.
Cover, and cook on high for 1 hour. Stir well and cook for an additional hour.
Serve on top of tortilla chips, and top with guacamole and more vegan cheese.
Enjoy!
