In my previous post I extolled the advantages and pitfalls of using a slow cooker. Cooking, as in life, is all about perseverance. In my own hit and miss trials, I stumbled upon the easiest shredded chicken recipe ever. Even the grocery list is only three ingredients long!
You may wonder why I am choosing to focus on food. The way I see it, effective parenting is so much more than learning behavior modification techniques or implementing communication strategies. Nothing is going to get accomplished if you can’t get food on the table or find ways to successfully conquer your never-ending to-do list.
That is why if you are needing support, Riverview Counseling Services is a great starting point. Our skilled staff members not only offer therapeutic strategies for family challenges, they also understand the bigger picture of parenting. Make sure to click on ‘Our Services’ to learn more.
By Diana DeVaul, MSW and Parent
You can find this, and other great, easy recipes of all sorts on Pillsbury.com.
Slow-Cooker Shredded Mexican Chicken
This easy slow-cooker chicken is great served with rice or inside taco shells with lettuce, tomatoes and cheese.
prep time 10 min total time 4 hr 40 min ingredients 3 servings 6
Ingredients
1 package (28 oz) boneless skinless chicken thighs
1 pouch (1 oz) Old El Paso™ taco seasoning mix
1 jar (24 oz) Old El Paso™ salsa
Steps
1 of 3
In 4- to 5-quart slow cooker, toss chicken with half of the taco seasoning mix to coat evenly.
2 of 3
Top chicken with salsa. Stir until well combined. Cover; cook on Low heat setting 4 to 4 1/2 hours or until chicken is tender.
3 of 3
Remove chicken from slow cooker to bowl. Shred chicken with 2 forks. Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover; cook on Low heat setting 30 minutes longer. Serve warm.
Store leftovers in refrigerator in covered storage container up to 3 days, or freeze leftovers and thaw before using.
