Thursday, October 31, 2013

Crock Pot Shredded Chicken Tacos

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Crock Pot Shredded Chicken Tacos

Yes, we had Mexican food again. We could really eat it every night for dinner. We love it! Making the chicken in the crock pot makes this meal super easy. Here’s how I make these—I use the same chicken recipe from my taquitos, found here, without adding the refried beans and cheese to them.


  • 2 lbs. chicken breast meat, fresh or frozen
  • chili powder, garlic salt, cumin to taste (or a can of enchilada sauce)
  • water

In Crock-Pot combine 3 cups of water, a generous amount of chili powder and garlic salt, and 1 tablespoon of cumin. Stir to incorporate. Place chicken breasts in Crock Pot and cook for 2-3 hours on high or 4-5 hours on low. Once chicken is cooked, remove breasts into a large bowl and shred with 2 forks. Chicken should fall apart. Once all the chicken is shredded add 1/2 c. of the stock from the Crock Pot into the shredded chicken and mix to keep it from getting dry. Set aside


  • 2 –3 ripe avocados
  • chili powder
  • garlic salt

This recipe sounds simple but it is the best guac. It is so flavorful. Just mash up your avocadoes with a fork, creating the texture you like (we like it a little chunky), then add chili powder and garlic salt to taste. A little garlic salt goes a long way. If you don’t have garlic salt just omit garlic and use a little cracked sea salt. So so good!

Other toppings:

Crock Pot Shredded Chicken TacosCrock Pot Shredded Chicken Tacos


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