Slow cooker shredded Mexican chicken

A glass of wine and jammies = pretty much the best way to cap off a Monday night. Or any night, really.

wine and jammies

When are you too old to wear the PINK collection? Actually, don’t answer that.

Some other highlights from the day:

The Schweaty May workout


Mom came over in the afternoon to hang out with Livi and told me to go run errands or workout. Since Liv and I had already done a couple of errands in the morning morning, I was excited to work out during the day instead of at night.

The workout was indeed very schweaty and it was nice to go through the entire thing without stopping to write (I test every workout before posting them, minus the ones I created while preg) 😉 Have you tried it yet?


-#smoothieaday: Green-a-colada! I skipped the banana because I’ve been kind of meh about them lately – used 1/2 avocado instead

smoothie a dat2

So refreshing and naturally sweet from the pineapple.

-Visiting my great-grandmother, Livi’s great-great-grandmother (tatarabuela). She said that Livi wanted some frijoles and tortillas- soon she’ll get to experience the joy that is nana’s cooking.

liv and nanas5

-My own little Mexi meal with the Pilot at home, which cooked away in the slow cooker for most of the day.


When we went to Kelly and Shooter’s house for Cinco de Mayo, Kelly made some seriously awesome chicken taco meat. I asked her what she did and made my own little version:

-Put two chicken breasts in the slow cooker with 4 garlic cloves (whole) and enough veggie broth to go halfway up the sides of each

-Topped with 1/2 t cumin, 1/2 t oregano, 1/4 t cayenne, sea salt and pepper

taco chicken3

-Cooked on high for 4 hours and then removed half the juice, shredded the chicken with a fork

taco chicken2

and added 1/2 can each of organic diced tomatoes and black beans

taco chicken

(froze the rest of the tomatoes and saved the rest of the black beans for tomorrow’s lunch salad)

-Adjusted the seasonings as necessary

We enjoyed the taco meat with corn tortillas, greens, salsa, avocado and queso (for the Pilot). I was going to make rice and beans but skipped it- all we really wanted were the tacos anyway.

I’m not sure what we’re up to today –definitely a grocery haul- but I’m going to try and choreograph a new Zumba song for tomorrow. I did two new ones on Saturday, so I’m slowly starting to revamp my playlist.. if I don’t have at least one new song each week, I hate all of my music. 😉

Hope you’re having a lovely morning so far <3

See ya later with a Family post!



Today’s workout jam:

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  1. RachelG on February 28, 2013 at 12:06 pm

    Hi Gina! I’m having a few people over next Saturday and really want to make this. Would you suggest upping the ingredients for potentially 5 people? Thank you! 🙂

    • Fitnessista on February 28, 2013 at 10:49 pm

      yep i would do 4 chicken breasts just to be safe. it’s better to have too much and have leftovers!

  2. […] This recipe is so stinking easy and delicious, perfect for making a big batch on Sunday and enjoying chicken all week. This was adapted from a recipe by the Fitnessista. […]

  3. Healthy Mexican Options for Cinco de Mayo on May 2, 2015 at 12:21 pm

    […] Slow Cooker Shredded Mexican Chicken // The Fitnessista (gf) […]

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