Tips for your summer garden harvest + a menu of easy to make weekday meals

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August is notorious for two things — a plentiful harvest of fresh summer vegetables and herbs AND the return to school and normal family activities.

As families return to the routine of school and familiy activities there’s always the challenge of finding dinner ideas that are quick, easy, and affordable. Our family is no different! This week’s menu was designed to help you with those challenges!

This week I wanted to share some tips to help you harvest, cook with, and store food from your summer garden. All of this week’s recipes contains ingredients that are currently in season and are commonly grown in household gardens (tomatoes, bell peppers, jalapenos, and herbs).

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No Fuss Chicken Taco Filling

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So I know it’s not taco Tuesday but that does not mean I can’t share a recipe for you to use on Taco Tuesday!

This recipe is so simple and don’t tell anyone, but it’s a slow cooker recipe. I rarely cook with the slow cooker but for this recipe it just makes sense. Some things that you will need for this recipe is a can of diced tomatoes with green chilies, a red onion, and traditional tex-mex spices. This is a set it and forget it type of recipe that cooks for a few hours.

Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.

I serve my chicken on corn tortillas with a variety of toppings. My favorite combination is corn tortillas with picked red onions, avocado, cotija cheese, and cilantro. I find the best way to warm corn tortillas is on the open flame of a gas stove top (I love that texture from the charred edges).

Check out the video, give the recipe a try, and let me know what you think!

No Fuss Chicken Taco Filling

  • Servings: 8
  • Difficulty: easy
  • Print

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Unlike most slow cooker recipes, there is a secret step that happens just before serving. After the chicken is cooked, you separate the chicken from the broth and then reduce the broth in a separate saucepan. The result is a rich, silky, and flavorful broth that you toss the chicken back in before serving. The reduced broth is the secret step that separates this recipe from all other slow cooker chicken recipes.

Ingredients

  • 2.5 lbs boneless skinless chicken thighs
  • 10 oz can of diced tomato with green chilies
  • 2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1//’4 tsp onion powder
  • 1/2 cup diced red onion

Directions

  1. Combine all ingredients in a slow cooker.
  2. Cook on high for 3 hours (or on low for 6-8 hours).
  3. After cooking, remove all the chicken from the broth and shred it using two forks.
  4. Pour the broth into a medium saucepan and boil over high heat for 6 minutes or until the broth has reduced to 1/3 cup.
  5. Combine the chicken and the reduced broth.
  6. Serve the chicken with your favorite taco ingredients.