Print Options:

Slow Cooker Shredded Chicken Tacos by Mina Goodman, RDN

Yields1 ServingPrep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

Using a slow cooker can save time and clean-up. Make a large batch of this chicken taco meat for your hungry crew, or so you can divide and frozen portions to use later. 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.

Shredded Chicken Tacos

 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.