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slowly approaching high tailing it into the end of April (Wait, what?.. seriously?) and with the end of April comes the inevitable heat of the summer.
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Especially here in the Lone Star State. But- this heat doesn’t exactly mean you can’t pull out the slow cooker for ease in your main meal making. It surely doesn’t stop me.
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Plus, I’m still in the ‘new toy’ phase with my sorta kinda brand new crock. I got her for Christmas and my life has never been the same.
Okay.. so that may be a lie. But, I do adore this kitchen appliance so very much.
This recipe slightly resembles that of a favorite build-your-own-burrito (bowl) eatery.
With my weird chicken issues- I usually stick to the all-natural shredded beef or carnitas. Calorically, across the board of meat options, they are very similar.
I made this for a week night meal for my Fireman and me- prepping the ‘sauce’ and meat the afternoon before and allowing it to sit in the marinade over night. I just poured it all into the base of my slow cooker and stuck it in the fridge with the lid on it.
While it did take up a massive amount of space in my fridge- it was for less than 24-hours, so I made due with the mess my fridge was in. I refrained from opening the doors to look at it too much.
My OCD habits would have put me in a mind spin.
This takes awhile to cook- about 10-12 hours. I started mine on HIGH when I was leaving the house that morning at 7am, and my cooker goes straight to warm after the timer goes off- so I was set for the rest of the cooking time.
Worth. Every. Hour.. Minute.. Second.. it took
I served these beef tacos with a black bean and wild rice salad (recipe to come soon!) and extra salsa at the table for sprinkling!