Sunday, January 27, 2013

Shredded Chicken Tacos

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!

Prior to cooking

After shredding with 2 forks

Aged cheddar cheese

Avocados with my "Favorite Four" seasonings

Video coming soon re: cutting & storing avocados

Mashed avocado with seasonings

The toppings

I shredded the chicken further when took it out of the crock pot

Ready to eat!

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