I’ve been having serious second thoughts about cooking dinner lately. Our days have been busy, running from place to place to place and I often find myself dreading the very thought of dinner. Even meals that I can prepare ahead of time, I just don’t want to deal with it. Some nights we are just left with sandwiches or frozen pizza.
That’s better than cereal, isn’t it? Yes, unless of course I burn the bacon for our BLTs. Then boxed cereal is much, much better.
A few weeks ago, when my assignment for this month’s Secret Recipe Club came through I did what I always do: sit on the couch with my iPad, digging through and pinning recipes. Searching for the one (or fifteen) that calls out to me. For some reason it’s always the most complicated ones that beg to be made. Maybe it’s the challenge that calls to me. Maybe it’s the lure of something brand new. Maybe, just maybe, I’m a glutton for punishment.
Maybe it’s all of the above.
This time though I decided that I would try something new, that would actually make my life easier. And I found it.
Now, before I get into the recipe itself, let me tell you a little about Kate. She’s been a loyal participant of Sweet Tooth Friday since the beginning, and so for that I love her. But that’s not the only reason. I love her because she makes food from scratch. Bread. Pasta. Ice Cream. Oreos. She’s a woman after my own heart, as I often crave the process of making bread from scratch. There’s just nothing like a yeasty bread rising and baking. The aroma filling the house. Driving me crazy. Oh how I wish I had just a little more time to make bread from scratch again.
Perhaps best of all, Kate’s recipes are unique, but totally do-able. I think that’s the technical term for it. Her recipes have a certain flare to them, but they are simple, which very often results in the best tasting recipes.
This brings me back to my dinner dilema.
Do I finally just resort to heating up frozen food every night? No, no I can’t do that. I actually enjoy cooking for my family. Most of the time. Instead I vow to revise our meal plans to include more slow cooker recipes and recipes that can be prepared in under 30 minutes.
This decision is what brought me to make slow cooker chicken tacos.
It was the best decision I’ve made in a long, long time. Chicken. Diced tomatos. Taco seasoning. Chicken broth. And, since I always like to put my signature on a recipe, chipolte peppers in adobo sauce. Just to give it a little heat.
With very minimal effort, dinner was ready to go when we were ready to eat. My sanity was saved. Dinner was saved. Dessert was saved, because there’s always dessert at our house.
Chicken tacos from the slow cooker. Weeknight dinner just got easier.
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 4 boneless skinless chicken breasts
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 tablespoon chopped chipolte pepper (in adobo sauce)
- 1 teaspoon adobo sauce
- 2 cups low sodium chicken broth
- Hard shells, flour tortillas or taco bowls
- Shredded lettuce
- Salsa or chopped tomatoes
- Sour cream
- Fresh cilantro, chopped
- Cheddar cheese
- Sliced sweet peppers
- In a small bowl combine the chicken broth, taco seasoning, chopped chipolte pepper and adobo sauce. Set aside.
- Pour the diced tomatoes in the bottom of a slow cooker, spreading evenly.
- Lay the chicken breasts on top.
- Pour the chicken broth mixture on top.
- Cook on low for 4-6 hours, or until the chicken is no longer pink.
- Shred the chicken using two forks, it will pull apart easily.
- Layer the chicken, cheese lettuce, salsa or tomatoes, sour cream, cilantro, and sweet peppers on top of your favorite taco shell.
- Freeze any leftover chicken.
Recipe adapted from Kitchen Trial and Error
P.S. I have a favorite recipe for homemade taco seasoning and taco bowls made from flour tortillas. Hold tight, these recipes are coming in a few short weeks.
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