Welp, class is in full swing again, which I have to admit is kind of refreshing. After 4 years of working non-stop I kind of forgot what a real “summer break” felt like. I’m not exactly good with free time on my hands…Netflix has nothing to hide from me anymore. Nothing.
Oh! I did manage to get away from the house for a week in there and spend a solid week in Oregon with my folks. My dad has this obsession with road-tripping so they rented a car and we drove from Portland out to Crater Lake and Bend back to Roseburg and made our way up the coast to end at a family reunion in Corvallis. Amazing. Except when I got home–post-vacation depression is bad for me. Seriously, I need like a week to recover from a long weekend away…seriously.
With classes going again, the slow cooker is running almost daily again. I really hope it survives the semester…otherwise it’ll be canned tuna and avocados and…I dunno, maybe some apples or something. I’m hopeless.
This recipe rocks because, not only is it a toss-n-go into the crock pot (lots of rough chopping and tossing, oh yes) but it’s an excellent way to use up leftover chicken. Leftover chicken is an issue here since I make a big tray every week to make my lunch salads and haven’t managed to figure out that no, I will not eat 6 pounds worth of chicken breasts in a week. I just won’t. Maybe next week, though.
- 1 c chicken stock
- 2 onions, chopped
- 2 lbs cooked chicken, shredded
- 2 jalapenos, chopped
- 1 lb fresh tomatoes, chopped
- 4 cloves garlic, chopped
- 2 T apple cider vinegar
- 2 T coconut aminos
- 1 T chipotle powder
- 1 t cumin
- 1 t oregano
- 1 t paprika
- 1 t salt
- 1 t black pepper
- 1/2 t cayenne pepper
- Place all ingredients is a large stock pot or slow cooker.
- Bring to a boil, then cover and simmer for 3-4 hours. This can most certainly be made ahead of time and re-heated!
- If using a slow cooker, cook on LOW for 8-10 hours.