This post is coming to you today from Sunny California. Ok, it’s not, it’s foggy and cold. But it’s California…my birth-state and I’ll take it. We got here yesterday and the drive down 101 from Oregon was amazing. The sky was blue and the beautiful ocean was endless. Living in Eastern Washington makes me yearn to see and smell the ocean that I love so much. So as soon as we got to Crescent City yesterday and I saw the first glimpse, we pulled over immediately and I jumped out and took in a DEEEP breath and let out a big sigh of joy….and then took this picture.
…and this one
Ok, so let’s get back to food. Today is my sweet friend Angie’s Birthday! Happy Birthday Angie!! This recipe is for her Chipotle Shredded Chicken that cooks in the slow cooker all day long. I love the slow cooker and I am seriously in love with the smoky sweetness of chipotles.
Angie made this recipe into tacos for us when we were on vacation together a couple of weeks ago. She made sides of beans and rice and tons, and I do mean tons, of fixin’s! They were fantastic! There were seconds and maybe even some thirds being had by a few.
The recipe is extremely easy and the results are phenomenal! Really phenomenal. Look at the picture? I want to lick my monitor. I can smell it too. Smoky. Spicy. Ughhhh…I want more now.