Taco Tuesday Just Got Better Thanks to Old Bay
Taco Tuesday is the highlight of my weekdays. I live for copious amounts of sour cream and shredded cheese and warm meat cradled in a crispy shell or swaddled like a delicious baby. Without it, Tuesdays are pretty meh. Monday has overshadowed the weekend high and we are still days away from Friday happy hour. But the tacos are here to save us. Whoever invented the idea deserves sainthood.
Yes, cheap tacos are aplenty on this glorious of days, but if you are a homebody/Netflix addict like me, going out on a Tuesday night is not on the docket. Then again, neither is slaving away over a stove after a long day. What is a taco champion to do?! Enter the next person up for should-be sainthood, the inventor the slow cooker. Throw that chicken in the crock-pot and when you come home all you need to do it smother it in cheese and lay back and watch the next season of Gilmore Girls.
Now, I like to experiment with food. So, one day I grabbed some chicken from the freezer and some Chi-Chi's taco sauce out of the fridge and mused to myself about what could make this even better. After grabbing the go-to spices (garlic powder, onion powder, cumin, parsley, and crushed red pepper) I thought- you know what makes EVERY SINGLE FOOD ITEM better? Old Bay. So I put the idea to the test. Spoiler alert: it does. You can thank me next Tuesday.
Recipe:
2 large chicken breasts (boneless/skinless for ease, can use bone in if necessary)
1/2 cup taco sauce
1/2 cup water
2 Tbsp old bay
2 Tbsp crushed red pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 Tbsp parsley
Mix spices and taco sauce in bowl. Pour 1 half in slow cooker. Add chicken breast. Add water. Pour remaining spice and sauce mixture over chicken. Cook for 3-4 hours on high, or 6 hours on low. Enjoy with your favorite fajita/burrito/soft taco/enchiladas!
KimmayJ is a thirtysomething writer and grad student who thinks unique food, fine drinks, and lots of music and laughter are the prerequisites for any good weekend. You can follow her on facebook, instagram, tumblr, pinterest, and twitter!
Yes, cheap tacos are aplenty on this glorious of days, but if you are a homebody/Netflix addict like me, going out on a Tuesday night is not on the docket. Then again, neither is slaving away over a stove after a long day. What is a taco champion to do?! Enter the next person up for should-be sainthood, the inventor the slow cooker. Throw that chicken in the crock-pot and when you come home all you need to do it smother it in cheese and lay back and watch the next season of Gilmore Girls.
Now, I like to experiment with food. So, one day I grabbed some chicken from the freezer and some Chi-Chi's taco sauce out of the fridge and mused to myself about what could make this even better. After grabbing the go-to spices (garlic powder, onion powder, cumin, parsley, and crushed red pepper) I thought- you know what makes EVERY SINGLE FOOD ITEM better? Old Bay. So I put the idea to the test. Spoiler alert: it does. You can thank me next Tuesday.
Recipe:
2 large chicken breasts (boneless/skinless for ease, can use bone in if necessary)
1/2 cup taco sauce
1/2 cup water
2 Tbsp old bay
2 Tbsp crushed red pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 Tbsp parsley
Mix spices and taco sauce in bowl. Pour 1 half in slow cooker. Add chicken breast. Add water. Pour remaining spice and sauce mixture over chicken. Cook for 3-4 hours on high, or 6 hours on low. Enjoy with your favorite fajita/burrito/soft taco/enchiladas!
KimmayJ is a thirtysomething writer and grad student who thinks unique food, fine drinks, and lots of music and laughter are the prerequisites for any good weekend. You can follow her on facebook, instagram, tumblr, pinterest, and twitter!
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