Everyday Mom's Meals: Fall Means Tailgating, Football and Bonfires

Wednesday, September 17, 2014

Fall Means Tailgating, Football and Bonfires

The days are cooler, the sun is going down before 9pm and the nights are bonfire worthy. Yep, autumn is here in all it's glory! I don't know what that means to your family, but for ours, it means too many things to list. But a few that pop into my head are tailgating, football watching, and fall inspired parties.

But one thing it also means is a super busy schedule. With school back in session, Taekwondo in the evenings 5 nights per week, and then tournaments on the weekends, we are here, there and every where. So I am always on the lookout for easy to make, delicious to eat, meals that can fit into our hectic lives.

They don't have to be new recipes necessarily. I also like to find ways to take something I've been making for years, switch it up a little and have it be even more simple than it might already be. With that, I present taco meat from the slow cooker!

This recipe is great for dinner, any night of the week. It can stay warm for hours, so everyone can eat at different times, and it's still perfect. You could also use it for your next autumn party or even a kids birthday party. Oh, and if you're tailgating, you will be the rock star with this one. Plus, it's a great way to stretch a buck when boneless chicken breasts go on sale! A package of three will feed a crowd!

If you are a lover of all things fall, I'm sure you are happy as can be the new season is upon us. If you love certain things about fall, like me, maybe this recipe can fit into one of those! 

Slow Cooker Shredded Chicken Tacos
3 boneless chicken breasts
1 packet taco seasoning
2 cups favorite salsa
Salt and Pepper to taste
Splash of water
Soft Flour Tortillas
Favorite Taco Toppings

Preheat slow cooker to HIGH. Spray with nonstick spray. Lay chicken breasts in bottom. Sprinkle with salt, pepper and taco seasoning. Pour salsa over top. Add water to jar and shake. Pour over chicken. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 3-4 hours until chicken cooked through. Remove chicken and shred using two forks or stand mixer. Return to slow cooker. Stir well. Reduce heat to WARM until ready to serve. Serve with tortillas and favorite toppings.

Shared on The Country Cook Sept. 19, 2014


Cherisse Rehman said...

Have you doubled or tripled this recipe for a big crowd?

Krista said...

No I haven’t but I would guess as long as it fits in your Slow Cooker it would work just fine.