50+ Lifestyles

Slow Cooker Chicken Tacos

Ingredients:

• 1 (15-oz.) can tomato sauce
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 Tbsp Kosher salt
• 2 tsp paprika
• 1 tsp black pepper
• 3 garlic cloves, finely chopped
• 6 large, boneless skin chicken breast (about 4 pound)
• Tortillas of your choice

Toppings:

• Shredded lettuce
• Chopped tomato
• Shredded cheese
• Sour cream
• Salsa

Directions:

1. In a slow cooker, stir together tomato sauce, chili powder, cumin, salt, paprika, pepper, and garlic until well combined. Add the chicken; make sure it is covered with the sauce.
2. Cover and cook for 4 to 6 hours on low.
3. Remove the chicken, shred it and return back to the sauce.
4. Cover and cook on low for 15 minutes more.
5. Serve.

Homemade Snickers

Ingredients:

• 2 cups of chocolate chips, divided into two 1-cup portions
• 3/4 cup peanut butter, divided into three 1/4-cup portions
• 1/3 cup butter
• 1 cup sugar
• 1/2 cup heavy evaporated milk, divided into two 1/4-cup portions
• 7 oz tub marshmallow cream
• 1 tsp vanilla
• 1 1/2 cups salted peanuts
• 1 bag caramels (11 oz)

Directions:

Bottom Layer of Chocolate

1. Line a 9 × 13 pan with parchment paper. Make space in your freezer for the pan.
2. Melt 1 cup chocolate chips plus 1/4 cup peanut butter in the microwave for about 90 seconds. Stir until smooth, then spread on the bottom of the pan.
3. Put pan in freezer.

Nougat Layer

1. Put butter, sugar and 1/4 c of evaporated milk into a small saucepan. Cook on medium heat, stirring occasionally as the butter melts and the mixture combines.
2. Bring the mixture to a boil and allow to boil for 6 minutes.
3. Measure out 1/4 cup peanut butter and set aside.
4. After the 6 minutes, stir in 1/4 cup of peanut butter, the marshmallow cream and the vanilla. Stir until smooth.
5. Take pan out of freezer and pour the nougat on top of the chilled chocolate. Smooth until even. Return to freezer.

Caramel Layer

1. Melt caramels plus 1/4 cup evaporated milk in the microwave for 1 minute, adding 30-second increments as needed until caramels melt and mixture is combined.

Peanut Layer

1. Take pan out of freezer.
2. Measure out 1 1/2 cups salted peanuts and pour evently over the top. Gently press peanuts into nougat.
3. Pour carmael mixture of the top of the peanuts.
4. Return to freezer.

Top Chocolate Layer

1. Melt 1 cup choclate chips plus 1/4 cup peanut butter in the microwave for about 1 minute and 30 seconds. Stir until smooth, then spread on top of the caramel until even.
2. Return pan to the freezer for about 10 minutes.
3. Cut into square while bars are still cold.

Want to see your recipe on this page?
HARVEST DAYS RECIPE CONTEST

• Submit your favorite MAIN OR SIDE DISH AUTUMN RECIPE for a chance to have it printed in the October 2025 edition of 50+ Lifestyles.
• Include the above form with your recipe submission. Download form here.
• Submission deadline is September 5, 2025.