There is a time and a place for the slow cooker. I definitely use ours more often in the winter compared to the hot summer months when my people are not wanting, say stew or chili. This slow cooker recipe however, has my family’s 4 stars, 2 thumbs up approval for an August night meal. No stove tops, no ovens, no steaming bowls of soup here. Just wonderfully seasoned pulled chicken thighs on crispy tostada shells, topped with a sweet and tangy slaw and delicious avocado crema. If you want, toss on a few pickled peppers or cotija cheese. The beauty of this meal is that you can quick prep everything (we’re talking 15 minutes tops) before hand and then just assemble and chow down when you come home.
Picture this: you and your people playing in the hot summer sun, water, and sand. That happy-tired feeling everyone gets from playing in the hot summer sun, water and sand. That twilight, windows down, hair blowing in the wind drive home and walking in to essentially, tostadas greeting your happy, hungry, tired selves. Now that is a dream of an August day if you ask me. (Disclaimer: this will still be delicious if you are coming home after a long work day. But, do get in some beach time soon.)
We have had this sans shells on top of romaine lettuce or inside flour tortillas or just served alongside chips. Hurrah for options! Happy summer slow cooker eating!
[tasty-recipe id=”1841″]
This looks sooooo yummy! Can’t wait to make it, hopefully for after a river float 🙂
Woohoo! That sounds like perfection in a day!