Hot temperatures outside, being very pregnant, and not wanting to spend time on my feet cooking over a hot stove has turned me to some great simmer-all-day meals that I LOVE!
This next one is full of flavor and sure to be a crowd pleaser. It's very versatile too! It's great as a taco filling, on top of nachos, or on top of a salad. You can even change up the recipe by adding a can (or 1 & 1/2 cups) of rinsed and drained black beans and/or corn. Choose your own adventure folks! Enjoy! :)
Easy Crockpot Shredded Chicken Tacos
Adapted by jalene
Makes 4-6 servings
- 1 lb of raw chicken (or 2 large boneless, skinless chicken breasts
- 2 cups (16 oz) of salsa (I used Pace- it's Gluten Free)
- 3 Tbsp of my dry Taco Seasoning
- Throw all of the ingredients into your crockpot and cook on low for about 6 hours. Shred the chicken the last 30 minutes before serving and return to the crockpot. If using frozen chicken, cook for closer to 8 hours.
I served my tacos in organic corn tortillas with black beans, dairy free cheese, lettuce, and my dairy free ranch. These also would have been good with avocado, corn, or whatever else you LOVE on your tacos.