If you have read Kelsey Miller’s Big Girl you are familiar with her writing as well for Refinery29, and if you haven’t read it, it is definitely worth the read. She is the face behind the column titled The Anti-Diet Project. Kelsey struggled for years and years, and had tried every single diet under the sun. She was done, over it and finally decided that she would commit to the concept of intuitive eating and see what happened.
You know what is so interesting? As I have taken my own leap and ventured out into this world of intuitive eating and body love and kindness, I have realized that so much of my “health kicks” have really been diets and restrictions in disguise. They all hid behind words like “clean eating” as I have come to find out. Yes, I started this blog with the goal of sharing clean eating recipes but my latest epiphany has allowed me to see the light–the beautiful bright light of freedom. My clean eating was another facade, another face I put on to essentially keep myself from going out of control or losing it on the foods that again, I labeled as ‘bad.’
But you know what? Now I realize I can have it ALL! I mean, like even my gluten filled, refined sugar, white flour cake (which I savored every last bite at my cousin’s wedding last night!) and all the while slurping down a green veggie packed smoothie. You know what that is called? It’s called living. And you know what I haven’t been doing for so much of my life? You guessed it, LIVING!
Over the last month, I have thought about food exponentially less than I did before I embarked on this new journey. And I have enjoyed the things I have put into my mouth one hundred fold. So what’s the difference? The difference is my perspective. All foods are now label-less. No good, no bad. Just food.
My biggest fear as I shared in the beginning was losing control. But to my surprise, that has not been the case at all. Perhaps you are one of the lucky ones and food has never been much of an issue at all for you. But if you are one of those who have a path much like mine, I invite you to let go! Give yourself the freedom. You will be so glad you did!
It’s Sunday. And you know what that means? Taco Tuesday is right around the corner. And you need to be fully prepped my friends, fully prepped for the big day every week, right?
On top of that, temps neared 90 today here in Cincy so you need tacos that you can make without sweating in the kitchen over the stove. And even better? Tacos that essentially make themselves for you–hence, the slow cooker tacos. You get the bonus of tossing everything in the crock pot and then coming back a few hours later and dinner is served. Who’s going to complain about that kind of dinner? No one I know! Taco Tuesday just got even tastier and these Slow Cooker BBQ Chicken Tacos bring a fun twist to your favorite!
Anthony and I consider ourselves BBQ sauce addicts. We have at least five bottles in the fridge at all times. There’s a grocery store near us that has essentially an entire section of BBQ sauces—we are kids in candy stores when we go there. The only problem is that I didn’t really make a list of our favorites so I can’t necessarily save you the trouble of having to go through the process of finding the best of the best.
The one thing I still feel like I haven’t completely let go of in my diet as far as the clean eating versus intuitive eating is the whole high fructose corn syrup. Sure, I have had it, but I still would prefer a real sweetener and a lot of BBQ sauces are sweetened with corn syrup. Not the end of the world, but some of my faves contain none of it so that’s a bonus! We are big fans of Stubb’s BBQ sauce for a classic no nonsense sauce and that’s what I used in these tacos. A really good slaw would be amazing to top these with for sure. I was happy with some cabbage and cilantro along with an extra drizzle of BBQ sauce. Okay, who is hungry now???
Simple Slow Cooker BBQ Chicken TacosPrint Pin Rate
- 2 lbs. chicken breasts uncooked
- 2/3 c BBQ sauce
- 1/2 green bell pepper diced
- 1/4 c diced red onion
- 1 tsp garlic powder
- sea salt and cracked pepper to taste
- taco shells
- fresh cilantro
- red cabbage
- your other favorite taco toppings
- Place chicken into slow cooker and season with garlic, sea salt and pepper.
- Add pepper and onion and then cover with BBQ sauce.
- Cook on low for 5-6 hours or high for 3-4 hours.
- When chicken is cooked through, or before serving, using two forks, shred the chicken as it should pull apart easily.
- Stir to allow to soak up the extra sauce and allow to cook for about 15-20 more minutes.
- Serve with your favorite taco toppings and enjoy!