Shredded Chicken Tacos
These Shredded Chicken Tacos are juicy, tender, and packed with flavor, perfect for a healthy dinner.
Equipment
- Slow Cooker
Ingredients
- ¼ cup filtered water or chicken stock
- 1 pound boneless, skinless chicken breasts preferably organic
- 1 packet taco seasoning OR 3 tablespoons homemade taco seasoning
- 1.5 teaspoons sea salt less if your taco seasoning contains salt
- your favorite 6-inch tortillas of choice
- shredded lettuce or shredded cabbage
- shredded cheese
- salsa or pico de gallo
- chopped white or green onion
- 1-2 limes juiced for garnish
- 1 avocado diced
- chopped cilantro
Instructions
- Add chicken breasts to slow cooker (aka CrockPot).
- Pour water or stock over the chicken, then sprinkle the taco seasoning and salt on top.
- Cook 2-3 hours on high, or 4-5 hours on low, until internal temperature of each breast is 165°F.
- Shred chicken with 2 forks or use an eclectic hand mixer to make super quick work of shredding the chicken. Squeeze lime juice over meat before serving.
- Serve in lettuce cups or your favorite healthy tortillas with salsa or pico de gallo, shredded cabbage, avocado and/or cilantro.
- Serve immediately or store in an airtight glass container up to three days in the refrigerator.
Notes
If you don’t have taco seasoning you can make your own by combining various spices.
Nutrition
Serving: 1taco
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