Today’s recipe is an all purpose one and super versatile. Chicken breasts are cooked in the slow cooker with chili verde sauce, chicken stock and pantry spices. It’s so easy, it’s silly. It’s Taco Tuesday and Shredded Green Chili Chicken Tacos are on the menu!
It might be Taco Tuesday but I’m thinking about renaming it to Tired Tuesday. What do you think? I could easily write an entire series about being tired and not having enough time. I wrote on my Facebook page yesterday that I was having a pity party for one. It seems like my to do list never ends. I cross things off only to add 2-3 more things. Just when I think I have the balance thing down, I go and sabotage myself by committing to something else. When will I ever learn? Will I ever learn? For the love of all things, please say I’ll learn.
Is there such thing as balance when you have little ones? Just when I feel like I’m in the groove, BAM, it’s gone. I slowly make my way back to a place I feel good about and BAM. Out of whack again. But perhaps that’s what being a mama is all about. Maybe I’m over thinking this whole balance thing. As I lay in bed last night, I started to wonder that maybe it’s ok I’m always on the go. Sure, I’d love a day to stay in my pj’s all day and catch up on Scandal and Parenthood but I’m not so sure my personality supports that. I might be busy all the time but I’m pretty good about not only committing to the things that have to be done but also the things I really love to do. In the midst of my often hectic life, it’s pretty rare that I’m not having fun. No matter what, I take time for myself. Whether it’s tennis, snowboarding, or reading a book I’m not afraid to ditch in to do’s in lieu of something that makes me happy.
It’s crazy how powerful perspective can be. I felt like I was on the verge of a meltdown yesterday and today I’m feeling ok. I’ve owned the chaos if you will and feeling good about the place I am. I have a million and one things to do today: return emails, unpack (from two trips), edit photos, buy dog food, and unload the dishwasher. But I also need to snuggle with my babes, go for a hike in the fresh snow and I’m 3/4 done with a great book that’s taunting me every time I walk by. So today, I will do it all. I will cram my day with a balance of things that I need to do and the things I want to do. Because that’s how I do it.
On those hectic days, take some help from the slow cooker. This is truly a dump and go kind of recipe. Full of flavor, it’s a take on my all purpose slow cooker shredded chicken. Made with chili verde sauce this is great in a taco, thrown over rice for a burrito bowl or warmed and topped on greens for a salad. Happy Tuesday, everyone!!
This shredded chicken from the slow cooker is super versatile and freezes really well too!
- 2 lb boneless, skinless chicken breast
- 16 oz of your favorite chili verde sauce
- 1 cup chicken stock
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Put all the ingredients in the base of a slow cooker.
- Cook on low for 4-5 hours.
- Take chicken and out and place in a large bowl. Using two forks, pull chicken apart until it's shredded. Put chicken back in slow cooker and cook on low for another 45 minutes or so until ready to serve.
- This is great in tacos, over rice and topped on a salad.