Crockpot Shredded Chicken Tacos recipe made with just 2 ingredients. Gluten-Free and Dairy-Free. Healthy and Easy. Can’t get any better than that.
Happy New Year everyone! We are starting this year off with some easy peasy Crockpot Shredded Chicken Tacos. This is a good way to begin the year, if I do say so myself.
Healthy, easy, 2-Ingredient chicken tacos.
Mexican dishes, you are my Achilles heel. Top with some spinach, black olives, a dollop of sour cream/ Greek yogurt, and the famous homemade taco sauce.
This taco sauce is my favorite copycat version of the Ortega taco sauce. It’s delicious and should be dolloped on all things dubbed Mexican cuisine.
This past Thanksgiving we made the famous Tamales recipe. R couldn’t help but chuckle as I poured some Ortega sauce into the mixture.
Did the recipe call for it? No.
Did it make the tamales taste better? I think so.
These Crockpot Shredded Chicken Tacos are the epitome of easy.
And made with just 2-Ingredients.
Yep, the epitome of easy.
I bet you could make this also in the Instant Pot like these Instant Pot Chicken Breasts recipe by A Mind ‘Full’ Mum
I am a vegetarian at heart, though. I always struggle with chicken along with any other kind of meat.
Shredded chicken is the perfect way I work around my chicken-phobia. Shredding the chicken allows every possible ‘weird’ bit to be found and disposed of.
Weird, gummy, tendons are not allowed. If I find anything like that on my fork or in my mouth, I will not eat chicken for months.
Shredding the chicken is the perfect solution for those so inclined.
That said, I definitely need more protein in my life. Since shoulder surgery last year, I’m still working on recovering and getting my arms stronger, and these delicious shredded chicken tacos are perfect for growing muscles. (Grow arm muscles, grow!)
It’s not necessarily a New Year’s resolution, but I have been working on getting stronger these past few months, and this will continue into the New Year.
My hope is that by the end of this year, I’ll have some beefy strong arms and more overall strength, even more than I had before surgery.
I’ve noticed that the more I lift, the more I crave food and protein in general. Being the almost-kind-of-vegetarian-at-heart that I am, getting enough protein is tough for me.
I see many Crockpot Shredded Chicken Tacos in my future. 😉
What’s your New Year’s resolution?
Crockpot Shredded Chicken Tacos
Yield: 10-12 tacos
Prep Time: 10 min
Cook Time: 240 min
Total Time: 250 min
- 4-5 large skinless chicken breasts
- 1 (15 oz) Salsa of choice.
- Place all ingredients into crockpot. (This is the one I use. Going strong for 5+ years)
- Cook on High for 3-4 hours or Low for 5-6 hours.
- Serve onto corn tortilla with your favorite toppings and enjoy!