Crisp morning air on the Gulf Coast is a good indicator that it is time to whip out your favorite counter assistant, the faithful slow cooker. Nothing says fall, football, and family quite like a hearty, home-cooked meal.
This month’s recipe is shared with us by Christy Myers of Spanish Fort. She and her husband, Chris, own and operate a small family business in the area, Steinway Piano Gallery. They started the gallery in 2018 and serve the community through sales of new and used pianos. In addition, they have an academy of music where they teach music lessons to children and adults. They currently have over 100 students and offer piano, violin, guitar, ukulele, and voice lessons.
The couple has one daughter, Christian, who is 15. She is a cheerleader at St. Michael Catholic School and also competes competitively at Rogue All-Star Cheer.
“My daughter does play piano and the lessons have given her a strong foundation,” Christy shared. “We are hoping she will continue to play throughout her adulthood.”
October is one of the family’s favorite times of year. Visits to the Wales West Pumpkin Patch and Christ Our King’s Pumpkin Fest are ongoing traditions the Myers trio looks forward to.
“As it gets colder, I like to find recipes that I can put in the slow cooker and have available when we return from festive outings and on game days to share with family and friends,” said Christy.
As avid Alabama fans who enjoy entertaining, their Mexican Shredded Chicken recipe makes enough to feed game day guests, and also has enough for weeknight leftovers.
“The three of us always make time to sit at the dinner table to catch up on the day. It is so important and makes us feel more connected as a family,” Christy shared.
Chris and Christy take turns making dinner, depending on who gets home from work first. They also like to have Christian help prepare and go through the steps of making dinner so that she can feel confident in the kitchen.
“My husband has a special gift and can whip up recipes just by what is in the refrigerator and pantry, but I definitely need a recipe and do not deviate from it. There have been a few terrible dinners when I have been creative,” Christy shared light-heartedly. “Creativity is not my gift in the kitchen and I am okay with that. We just hope our daughter can find a happy medium.”
Mexican Shredded Chicken Quesadillas
Ingredients:
- 2.5 pounds of boneless chicken breasts; fresh or frozen
- 3/4 cup chicken broth
- 10-ounce can of Rotel tomatoes
- 2 ounces sour cream; softened
- 2 garlic cloves, minced
- 1 1/4 cup Colby Jack cheese, shredded
- 2 tablespoons taco seasoning
- Salt and pepper
- Flour tortillas
Directions:
- Place chicken in a slow cooker.
- Salt and pepper the chicken if desired.
- Cover with the chicken broth.
- Cook on high 3-4 hours or low 6-7 hours.
- Remove the chicken from the slow cooker and shred.
- Reserve 1/3 cup of the chicken broth and then drain the rest from the slow cooker
- Add the shredded chicken and chicken broth back to the slow cooker along with the softened cream cheese, Rotel, taco seasoning, minced garlic, and shredded cheese.
- Continue to cook with the lid off for 35 minutes or until the liquid is evaporated and the cheese is melted.
- Meanwhile, add a little butter to the skillet and warm both sides of the tortilla.
- Add chicken mixture to the middle of a warm tortilla while it is in the skillet. Add more shredded cheese if desired.
- Fold and flatten the tortilla and flip the unit golden brown.
- Add lettuce, sour cream, guacamole, or whatever you prefer to garnish and add to your quesadilla.
