Fall has officially arrived in the Big Bend. I may go frolic in the nearest park and enjoy the fact I can stand outside for longer than 15 minutes and not be dripping with sweat. It was a very long summer. People around here think I am weird but never hated cold weather. Yes, North Dakota took cold weather to a level this Central New York native did not know existed and I did my share of complaining. Call me nostalgic for the seasons of home. Where it is currently in the 30s so I try not to complain about the heat to my family…
However, with the temperature falling to less hot and humid conditions, I was able to pull out my Crock Pot and try one of the many slow cooker recipes I’ve been stockpiling. I wanted to also pull it out while I would be home the entire time as it would be my first time using it with a very curious cat in the apartment. After she thoroughly investigated this new appliance on her side of the kitchen counters, and I think may have slightly burned the tip of her nose on it, it seemed to be uninteresting to her so success! I think it will be fine to leave it on for a work day if I want to do so and not come home to a monumental mess.
So, which recipe to start with? It wasn’t quite stew weather yet and I wasn’t quite ready to make a batch of Aunt Marcia’s spaghetti sauce for the season. So, what to try? A quick search through Evernote where I hoard recipes found me this simple, easy to put together recipe for chicken tacos. I however don’t have a source. I have a vague recollection that one of my friends pinned this and I saw the post on Facebook. I actually used less chicken than the recipe called for and the batch still lasted me from Sunday to Thursday. I changed it up over the week, using the chicken for traditional tacos, chicken taco salads and mixing it with rice. For the last of the batch, I covered tortilla chips with it and cheese and made some fantastic chicken nachos.
|It may not look like much but it was tasty!|
6 chicken breasts
1 jar of chunky salsa
1 package of taco seasoning
1) Place the chicken in the bottom of the Crock Pot. Cover with the salsa and then sprinkle the taco seasoning on top. (I used about half the taco seasoning in the package as I used only 4 chicken breasts – use as you want to – the more you add, the more kick the finished dish will have)
2) Cook on low for 6-8 hours or high for 4-6 hours
3) Shred the chicken with forks before serving.