I started out making White Chicken Chili this morning. It was one of THOSE recipes. You know, the recipe you collect and hold onto like forever because you always plan to make it and never get around to it? With today being my work outside the home morning but still need to accomplish 5 hours of school AT home day, I am a huge fan of easy meals. These are the days I rely on my slow cooker the most.
Chicken Taco Meat (Slow-Cooker)
- 2 lb. cubed chicken
- 1 medium onion, chopped
- 1 4 oz. can green chilies
- 3 cloves garlic, diced
- 3 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Throw it all in the slow cooker and cook on high 6 hours.
- Using a fork, pull apart the chicken and keep cooking on low until ready to serve.
- Makes meat for approximately 14 tacos.
Wouldn’t you know, it calls for 4 cans of northern beans and I had none. Nor did I have the time, money, or inclination to drag 3 kids out in this cold for a few cans of beans.
So, change of plans. We had chicken tacos – hard shelled corn taco shells, grated cheddar, chicken and salsa. We were all so hungry by the time husband got home at 7:30 that there was no waiting around for pictures. We sat, we ate, and were done in less than 10 minutes.
Super simple, super quick prep, and super YUM!!
Happy husband, happy kids = happy mama and wife!