On Sunday, I talked about my new commitment to meal planning.
I mentioned this weeks plan had me making Slow Cooker Pulled Chicken Tacos from this recipe from Dinner With Julie.
Let me tell you, it is both easy and delicious.
The meat is so tender and so tasty. Husband couldn’t believe it was a 5-ingredient dish! Took me maybe 10 minutes to get it ready – and that includes pulling the recipe up online and digging out the slow cooker.
We made soft-shelled tacos with avocado, cheese (lactose-free for me), salsa and fresh tomato. It’s only as I type this that I remember that we had fresh lettuce too and I forgot all about it. It could have used a little cilantro but was still super yummy.
Here is the recipe in case you’re too lazy to click the link. I think this one will be making it’s way into regular rotation.
From Dinner with Julie
Pulled Chicken Tacos
Adapted from Sweet Potato Chronicles
8 boneless, skinless chicken thighs – * I used boneless chicken breasts
5-6 garlic cloves, crushed or chopped *I pressed. I’m lazy like that.
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt
soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like
Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.
Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.