Wednesday, December 4, 2013

Easy Shredded Tacos

My husband works swing shift, which means he is working in the evenings while most husbands are home.  This often means that I am trying to juggle doing homework with the boys, taking care of Baby B, and trying to prep dinner all at once.

This is not an easy feat.

So today, I would like to thank Irving Naxon, the inventor of the slow cooker!  Without him (and boy, am I surprised it was a man, and not a mom that invented this kitchen savior) my life would be more compacted with things to do.

When my husband and I were married, my grandmother, or Non as I affectionately called her, bought us an 8-quart crock pot that had a built in timer for our wedding present.  I have used the heck out of it over the years.  Last week while cooking in it, I heard a pop, but noticed nothing out-of-the-ordinary.  Then my step-dad borrowed it for chili and even he didn't have any issues. {Side note: My step-dad returned the crock pot to me cleaner than it had been in years thanks to AJAX.  Who knew?!}  Once I had my crock pot back, I made yet another meal in it.  It was afterwards, as I was washing it, that I noticed the crack.  Sad day!  But no fear - Black Friday was here!  

I was able to pick up a brand new, albeit no built-in timer, crock-pot at Target for just $19.  Woo hoo!  It is time to start breaking it in.  Today I am sharing with you one of our family favorites: Shredded Chicken Tacos.

5-6 chicken breasts (I use frozen ones)
tacos seasoning - if you want this to be Paleo, you can make your own seasoning.
Trader Joe's Salsa Verde (I have also used red salsa with great success)

First, place your chicken breasts in the crock pot.  Next, sprinkle the seasoning over the top.

Then you top with the salsa.  Of course, place the lid on the crock pot and you are almost done!

Cook on low for 5-6 hours until chicken shreds easily with a fork.  
You can enjoy these taco-style or use the meat in a taco salad or even on a southwest-style pizza!

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