Shredded Chicken Tacos

Happy Taco Tuesday everyone!!!!! I decided to make dinner for myย family dinner last night (not Taco Tuesday, I know- but you all can make it for today now!!!) and created a taco bar.

I started off my slow-cooking 1 lb of Chicken Breast on low for 8 hours. I slow cooked it with a mixture of Taco Seasoning (1.5 tbsp Taco Seasoning of choice and then I added 1/2 tbsp Ground Chipotle Peppers), 2 cloves minced garlic, 2 tbsp Coconut Oil (you can use an oil/butter of your choice) and 2 cups of Chicken stock. You include the chicken stock to make sure that your chicken doesn’t dry out while slow-cooking. After 8 hours, I shredded the chicken and placed it in a bowl for the taco bar.

When it was closer to dinner time, I sliced my peppers and onions and sautรฉed them to make the fajita veggies. You could very well include the peppers and onions in the slow-cooker with your chicken, but I just didn’t (for those picky eaters)

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So lets talk about this taco bar. Put me in front of a taco bar and I am a happy camper. Or just put me in front of a plate of tacos, and I’m a happy camper.

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This bar…. I had some diced tomatoes, black bean and corn salad, avocado (smashed with salt & garlic powder), onion, queso cheese andย Trader Joe’s Salsa.

The black bean and corn salad is simply 1 can black beans (drained) 1 can corn (drained), 1/2 yellow or sweet onion (diced), 1 handful cilantro (chopped) and roughly 2-3 tablespoons Balsamic Vinaigrette. You could add in a jalapeno or two if you want, that is optional.

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Over-stuff and over-load your taco- is there any other way to eat it??

Shredded Chicken Tacos

Ingredients

  • 2 tbsp Oil, I use coconut
  • 1 lb Boneless, Skinless Chicken Breast
  • 2 tbsp Taco Seasoning
  • 2 cloves Garlic, minced
  • 2 c. Chicken Stock
  • Taco toppings of your choice

Instructions

  • Place your 2 tbsp of oil throughout the bottom of your crock pot or slow cooker
  • Place your chicken breast on top of the oil
  • Sprinkle your taco seasoning on top
  • Pour the chicken broth into the pot
  • Cook on low for 7 hours
  • After 7 hours, take the breasts out and shred them. Put the shredded chicken back in the pot for another 30-60 minutes.
  • Create your favorite taco and enjoy!
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2 thoughts on “Shredded Chicken Tacos”

  • Katie, I made these today. I added a pound of chicken to the recipe (I told you we eat a lot). One of my boys ate NINE today. I would definitely say it is a keeper. That said, I just tossed my old recipe. They were awesome! Thanks for posting!

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