Saturday, March 14, 2020

Chicken Chili Taco - a slow cooker meal

The big topic of discussion these days is the Coronavirus. Rather than hash out what is already in the news, I will share a good post by Mae’s Food Blog here as it’s informative and doesn’t aim to get you panicked as some news articles have done.

Our prep so far is similar to what you’d do for hurricane season in Florida. We used to keep a good store of rice, canned goods, etc but got lax in the past years. Well. Lesson learned after we evacuated for Hurricane Michael in 2018. 
Our rural road was closed for over two weeks, impassable with the downed trees and power lines, not to mention a mandatory curfew in our county. We realized that had we stayed to ride out the storm we wouldn’t have had enough food. 

So, we are ready for a similar self-isolation now. But I honestly don’t expect a curfew or water/electricity  to be shut off or any of that sort of side effects we get with hurricanes.

Fact is we stay home most of the time with excursions to the library, Trader Joe’s or the park so Aja can walk. Life will go on with entertainment being the usual - books, DVDs, surfing on the tablet, making bread and homemade meals, listening to music in the evenings and the occasional fire. 
We are exciting like that 😏

So, let’s talk food now and a meal that’s  about as easy as it gets. A slow cooker, a few ingredients and a true fix-it-and-forget -it meal.

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This is a sandwich, kinda, so I thought about sharing with Deb for Souper Sunday. This is also a meal I consider fun food because it’s messy and mostly handheld. Plus ...well, look at this table. It most certainly isn’t a beautifully set display for a foodie magazine, ha!

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Chicken Chili Tacos

2 pounds boneless skinless chicken thighs, about 6
4 garlic cloves, thinly sliced
3/4 cup mild or medium salsa plus more for serving
2TB chopped chipotle chilies
1TB chili powder
Salt and pepper
Taco shells or tortillas

Grated cheddar cheese, sour cream, chopped avocado & lime wedges for serving.

Combine chicken, salsa, chilis , chili powder, salt and pepper in a slow cooker. Cover and cook on high for 4 hours or low for 8 hours.

Transfer chicken to a bowl and shred using two forks.


The chicken slowly simmering in the slow cooker was a hit. The tacos were messy but aren’t they always, so I’m thinking using tortillas. Doug suggested we simply serve it over rice and that’s probably what we will do next time.

Sharing with

Beth Fish Reads Weekend Cooking Series

Kahakai Kitchen for Souper Sunday.

17 comments:

  1. Perfect! I have some cooked chicken in the freezer -- this a great way to use it. I like the over rice idea.

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    1. That would work well! I think we are doing this for dinner again.

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  2. That looks really good! We had a chicken taco salad last night with frozen breaded chicken patties, lettuce, black beans, salsa, avocado, corn, tomatoes, and shredded cheese. It was very good!

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    1. Vicki, I guess we were thinking alike in our dinner planning 😊

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  3. That looks delicious -- we had a similar taco meal recently. And thanks for the shout-out to my blog!

    best... mae at maefood.blogspot.com

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    1. Mae, I liked your post and the part about the British reaction getting peeved was funny!

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  4. It works as a sandwich for me! ;-) I can always eat tacos. Thanks for sharing with Souper Sundays. As an introvert, I practice social distancing often already ;-) so I am not too concerned about that. I keep a "storm-stocked" pantry too. But it is getting scary out there. We only have 2 cases here but they have only tested about 54 as of yesterday.

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    1. I’m with you on the tacos, love em! We pretty much stay home and other than trying to shop at off times, our life hasn’t changed. It’s scary reading about though.

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  5. Your taco meal looks really good and of course I love that it is made in the slow cooker. I live in Florida too for this half of the year. I am concerned about sharing an elevator with a high rise full of people, but we are not sure we are ready to fly or drive home.. so we are staying put. I've got some staples including dried beans, rice, and peanut butter.. If we have water and electric, we should be fine..

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    1. Judee, I think it’s going to be a longer self imposed quarantine than we thought. I’d hate the elevator no matter what!

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  6. Living on an island we do keep essentials for emergencies. But this is blown way out of proportion by the media, trying to effect an election. Right now I am dealing with an enormous green jackfruit, and may be making tacos from some of it. Pseudo pulled pork style.

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    1. Pseudo pulled pork, that’s awesome. I’ve only had jackfruit once. Hurricane supplies are a big help now!
      I don’t think Italy or China or any of the countries severely effected care about a US election. It’s a very real virus and I’m just staying home most of the time.

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  7. Replies
    1. Thank you, Marg! It was great on rice with sliced avocado too.

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  8. We have been focusing on building block ingredients so I have made sure I have plenty of chicken and pasta and butter and Parmesan and cream. With that and baking ingredients I think think we're pretty good. Worse case we'll be eating biscuits for a few days but worse things have happened. The main thing is that other then necessary errands (prescription pick up) we are staying put and I'm glad you're doing the same! This looks delicious! I think I'm going to cook the chicken this way when we have fajitas on Tuesday.

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  9. I usually throw chicken thighs and salsa in the slow cooker on nights when I work late, we have pulled chicken over rice for dinner and then tacos the next night.

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  10. I did stock up on a few cans of soup and lots of packages of rice and dried beans. I really didn't think about meat but have little freezer room anyway. I think we could live quite OK for a few months on what's in the pantry and the recesses of the freezer....it might not be delicious though. Stay healthy!

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