Shredded Chicken Tacos

Slow Cooker Shredded Chicken Tacos by Mina Goodman, RDN

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CuisineTags, , DifficultyBeginner

One of my favorite things to do as soon as I get home from the grocery store is meal prep. I find it saves tons of time and I'm most motivated to get my refrigerator, freezer and pantry organized for the week ahead. Using a slow cooker, I make a large batch of shredded chicken taco meat that can be divided and frozen so all you have to do is warm it up on those busy nights. For this shredded chicken taco recipe, you save even more time because all you need to do is warm your tortilla's and add your favorite toppings such as cilantro, avocado slices, tomatoes, red onion and top with a dollop of light sour cream or even plain Greek yogurt.

Yields1 Serving
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins
 16 oz salsa
 2 limesjuiced
 1 package taco seasoningor make your own: chili powder, onion powder, crushed red pepper flakes, dried oregano, ground cumin, Celtic sea salt and pepper
 3 tbsp fresh cilantrofinely chopped
 tortillastry corn or whole wheat flour
 toppings: cilantro, avocado slices, tomatoes, red onion, lime wedges, and light sour cream or plain Greek yogurt.
1

In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.

2

Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.

3

Remove the chicken, shred with two forks, and return to the slow cooker and stir.

4

Freeze leftovers in an airtight bag for up to six months.

Ingredients

 16 oz salsa
 2 limesjuiced
 1 package taco seasoningor make your own: chili powder, onion powder, crushed red pepper flakes, dried oregano, ground cumin, Celtic sea salt and pepper
 3 tbsp fresh cilantrofinely chopped
 tortillastry corn or whole wheat flour
 toppings: cilantro, avocado slices, tomatoes, red onion, lime wedges, and light sour cream or plain Greek yogurt.

Directions

1

In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.

2

Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.

3

Remove the chicken, shred with two forks, and return to the slow cooker and stir.

4

Freeze leftovers in an airtight bag for up to six months.

Slow Cooker Shredded Chicken Tacos by Mina Goodman, RDN