Last night, as I sat down to this beautiful dinner, it hit me that I hadn’t even thought to post yet. Quarantine started as a welcome break, ed by my teacher heart grieving the abrupt school closing, some stir craziness and anxiety, and back to being able to enjoy a candlelit outdoor dinner with my boyfriend. I’ve definitely been going through a process without realizing it. But I’m back! And I’ve got a super easy slow cooked chicken taco recipe to blow. your. mind. 🤯 (and tastebuds). Add all this to a crockpot: 3 large chicken breasts, 1 diced onion, 5ish cloves of minced garlic, 1 can of diced green chiles, 3 diced chipotles in adobo, the juice of 1 1/2 limes, a good drizzle of apple cider vinegar, 1/2 cup chicken stock, and a good sprinkle of oregano, Tajin, salt and pepper. Cook on high for about 4 hours, shred chicken and let it absorb the juices on warm or low for about an hour. That’s it! We used corn tortillas and garnished them street-style with all the fresh cilantro, lime, and diced white onion. Made complete with a homemade sodastream Tito’s cucumber lime cocktail. (My favorite way to make this whole 30: serve with tostones instead of corn tortillas)
