I think that because the workweek can be such a drag for a lot of people, somebody out there has come up with little punctuations of certain days to make them seem more exciting. Sunday has become Sunday Funday, Wednesday is Hump Day or Winesday or Wingsday, depending on your flavor. Thursday is Friday Jr. Tuesday is Taco Tuesday. Friday is now Fri-yay. Monday is…just Monday as far as I know and I don’t think anybody feels the need to emphasize Saturday because it’s pretty well understood that it’s fantastic. I’m not sure when all of these monikers came about (and am sure the food & beverage industry probably had something to do with a couple of them) but I tend to enjoy them all the same. As you might know, I love using my slow cooker aka crock pot, especially when entertaining (see this post), which is how I came to make this recipe. I first made this tender shredded chicken to pair with King’s Hawaiian sweet rolls for sliders at my housewarming party a few months back. I then realized that it is also perfect for tacos so here we are with this recipe going up…on a Tuesday. 🙂 It’s simple and fully customizable to your desired spice level. Just add your chicken, herbs, spices, and aromatics to your slow cooker and you can go to work, run errands, anything…then come home to chicken that turns into juicy, flavorful shreds at the touch of your fork! Just grab tortillas and fixins. It’s perfect for an at-home Taco Tuesday situation or any other day you crave tacos, enchiladas, or quesadillas…which is every day for me. Because, Texas.
I hope your week has been great so far. Thanks for reading!