Yesterday was busy. Soccer, birthday party, KICK class...I knew it was going to be a crock pot dinner kind of day. I won't mention that I really didn't feel like cooking anyway. Oh. Wait. I did just mention it. Ah well...
I had three chicken breasts in the fridge that I picked up from a local farm store on Thursday. I tossed them in the crock pot with a packet of Frontera skillet taco seasoning for ground beef. Totally cheaterly!! Not only did I take the easy way out by using a packet, but I felt like a rebel because I wasn't using a skillet and surely wasn't using ground beef. I didn't season the chicken. I emptied the packet of sauce on top of the chicken, put the lid on, and let it cook on low for 6 hours. Near the end of cooking, I took two forks and shredded the chicken so it could stew in the sauce for a bit.
I picked up a package of white corn taco shells and prepped the toppings prior to dinner. I used bagged salad mix and ran a knife over it to finely chop it. I also diced red onion & vine ripe tomato and set them in the fridge an hour before dinner. While I should be avoiding cow's milk dairy, I opted for an aged cheddar that I grated and set aside as well.
Right before dinner, I threw the taco shells in the oven to crisp them and mashed a couple of avocados with my Favorite Four (sea salt, white pepper, cumin & granulated garlic). All I had to do when it was time for dinner was put everything on the table. Easy peasy. And, they were SO flippin' GOOD!
I had three chicken breasts in the fridge that I picked up from a local farm store on Thursday. I tossed them in the crock pot with a packet of Frontera skillet taco seasoning for ground beef. Totally cheaterly!! Not only did I take the easy way out by using a packet, but I felt like a rebel because I wasn't using a skillet and surely wasn't using ground beef. I didn't season the chicken. I emptied the packet of sauce on top of the chicken, put the lid on, and let it cook on low for 6 hours. Near the end of cooking, I took two forks and shredded the chicken so it could stew in the sauce for a bit.
I picked up a package of white corn taco shells and prepped the toppings prior to dinner. I used bagged salad mix and ran a knife over it to finely chop it. I also diced red onion & vine ripe tomato and set them in the fridge an hour before dinner. While I should be avoiding cow's milk dairy, I opted for an aged cheddar that I grated and set aside as well.
Right before dinner, I threw the taco shells in the oven to crisp them and mashed a couple of avocados with my Favorite Four (sea salt, white pepper, cumin & granulated garlic). All I had to do when it was time for dinner was put everything on the table. Easy peasy. And, they were SO flippin' GOOD!
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| Prior to cooking |
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| After shredding with 2 forks |
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| Aged cheddar cheese |
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| Avocados with my "Favorite Four" seasonings |
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| Video coming soon re: cutting & storing avocados |
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| Mashed avocado with seasonings |
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| The toppings |
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| I shredded the chicken further when took it out of the crock pot |
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| Ready to eat! |
