A cavewoman cook



I am a cavewoman cook. No, I’m not on the paleo diet! What I mean is that I own a flip phone — and not one of those trendy new versions that are smart phones in disguise. It’s an actual ‘90s-era flip phone. No apps. No touch screen. No internet.

What this means for my cooking is that my grocery list isn’t on an app on my phone; it’s on a crumpled up piece of scrap paper with a list of all the other errands I have to run that day. My recipes aren’t on a screen next to my stove as I’m cooking; they’re in cookbooks filled with notes and colorful stains from meals past. And, as a late adopter of new technology, I don’t have a pressure cooker; I still use a slow cooker as my main time-saving device.

So if you’re a cavewoman cook like me, you might just love this slow-cooker recipe for tacos!

Slow Cooker Tacos

For the meat filling

• 2 pounds skinless, boneless chicken breasts (fresh or frozen)

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon salt

• 1/2 teaspoon paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon black pepper

• pinch of red pepper flakes

• 1 16-ounce jar salsa

• 1/3 cup chopped fresh cilantro

• Juice from two limes

Other ingredients

• Flour or corn tortillas

Optional toppings

• Shredded carrots

• Shredded red cabbage

• Shredded lettuce

• Diced onions

• Diced tomatoes

• Salsa

• Hot sauce

• Cilantro

• Sliced avocado

• Shredded cheddar cheese

• Sour cream


Place chicken breasts in the bottom of your slow cooker and cover with remaining filling ingredients. Cover and cook for four hours on high or six to seven hours on low.

Remove chicken to a separate bowl. Using two forks, shred the chicken. Add drippings from slow cooker (supplemented with a spoonful of salsa or hot sauce if you like) to moisturize the meat to your liking.

Serve with tortillas and your favorite toppings.


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