Fire up those slow cookers y'all!
There's so many things to love about this recipe. For one, you make it in the slow cooker. One of my absolute favorite cooking methods. Especially for things like taco meat. Two chicken breasts in the slow cooker kept me and the hubby fed for 4 days. If I'd been thinking clearly, I would have invented another recipe with the taco meat. As life would have it though, I devoured tacos for 4 straight days.
It. Was. Glorious!
There's nothing better than savory shredded chicken, piled high with creamy avocado and cheddar cheese, all topped with a cool, crisp salsa verde and tucked neatly in a fresh corn tortilla. This is taco heaven! :-)
I'm not sure why, but I had quite a few thoughts of Mexico the day I made these tacos. Maybe because it was Cinco de Mayo? Perhaps. I found myself thinking about the clear, blue water, the sun's magnificent rays beaming down on white sand, margaritas at every turn, and oh yeah, chips, salsa, and guacamole with every meal. The coatimundi! The iguanas! The colorful and exotic hummingbirds!
It's safe to say I'm missing Mexico. Another trip will be in our future at some point.
In the meantime, I let these tacos take care of some of my nostalgia!
You'll need a few things for this recipe- on top of that lovely Salsa Verde, you'll need some extra garlic and onion to add to the slow cooker. If there's two things you will always find in my house, garlic and onion would be on the list.
I guess there's a few other things you'll always find at my house too. Coffee? Yes, several kinds. Chocolate? A must-have. Wine? ALWAYS! But garlic and onion make that checklist too :-)
A little bit of seasoning also thrown into the pot- cumin, chili powder, and kosher salt.
Add everything to the pot...
Cook. Shred. EAT!
Serve with Spanish rice and...
And- you guessed it- margaritas! A must with Mexican food for this girl!
Try this recipe for your next taco night! A great change-up from traditional tacos.
This weekend really got away from me. Really really. I was going to post on Saturday. Then the hubby and I made an impromptu decision to head to our nephews' baseball games. The weather was kind of rainy but not really, and the hubby hadn't seen the boys play yet this season. For goodness sake, the hubby hadn't even had a whole weekend off in almost 2 months. So off we went! We were lucky, the rain held off and the hubby got to watch his nephews. But, we didn't get get home till late in the afternoon and guess what? I didn't feel like posting. What can I say? I'm not really an afternoon writer.
I figured I still had Sunday. Only we decided to head to Lowe's first thing. Our short trips to Lowe's always end up turning into a couple of hour affairs. We came home and after puttering around in the garden for 3 hours, we up and decided to go buy a tree. This also took a couple of hours. By the time the hubby and I were done running around yesterday, it was 6 pm! Where did the day go? I'm not sure, but we now have an Oregon-grown blue spruce in the front yard. The hubby and I couldn't believe our eyes when we were at our local nursery looking at trees. All of their evergreens were from Oregon! The spruce we picked out was grown about an hour from my parent's house and then shipped ~2700 miles to where it will now live in my front yard.
A little piece of home, of Oregon, here in Kentucky. Pretty cool, I'd say!
So, I apologize for my lack of posting. Let's just say I'm focusing on quality over quantity these days :-)
Happy Monday everyone!
Recipe adapted from: The Comfort of Cooking
Ingredients (serves 4-6):
1 onion, chopped
3 garlic cloves, minced
2 cups Salsa Verde
1 cup chicken broth
1 1/2 tsp chili powder
1 tsp cumin
1 tsp kosher salt
2 tbsp lime juice
2 boneless, skinless chicken breasts
2 tbsp cilantro, finely chopped
warm corn tortillas
toppings: salsa verde, sour cream, chopped tomatoes, diced avocado, shredded cheddar cheese, chopped cilantro
1. Combine onion, garlic, salsa verde, chicken broth, chili powder, cumin, salt, and lime juice in the bottom of a slow cooker. Stir to combine. Place chicken breasts at bottom of slow cooker, cover with salsa mixture. Cover slow cooker, and cook on high for 4-6 hours, or low for 7-8 hours. Chicken is done when it shreds easily with a fork. Shred chicken with two forks, stir in cilantro, and serve with warm tortillas and desired toppings.
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