Slow-cooker Shredded Chicken Tacos

To celebrate Cinco de Mayo this past weekend we went in search of the easiest taco recipe we could find.  We didn’t want to spend too much time in the kitchen when we could hang out by the pool right?!  And let me tell you – this is not only the easiest slow-cooker recipe you will find but seriously one of the best!  My husband joked that he was doing manual labor by having to scoop out the measuring spoon from the spice jars but seriously if you are in need a meal you can just toss in the crock pot and head out the door, you’ve found a good one here.  Originally found on tastes lovely, she says it is a stupid easy recipe which we found out pretty quickly she wasn’t kidding!

You will need:

 

2 large boneless and skinless organic chicken breasts

1 14.5-oz can diced organic tomatoes

1 cup organic chicken broth

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon pepper

corn tortilla shells

rinsed and spun shredded lettuce

1/2 red onion, chopped

1 avocado, chopped

shredded cheddar cheese

sour cream

salsa

 

Toss the chicken (if frozen no problem, just throw it in frozen).  Add diced tomatoes, chicken broth, cumin and salt and pepper.

 

Cover and cook on high for 4 hours or low for 8 hours.

 

About 15 minutes before it should be done, shred the chicken with two forks to allow the chicken to absorb the juices.

 

You can either heat up the taco shells in the oven or we chose to fry up some corn tortillas in a little safflower oil for crispy taco shells.

You can also use these shells and make yourself a yummy tostado – your choice! Just be sure to heat up some refried beans to layer the tostado before you top it with chicken and lettuce. Yum!

Top your taco shells with chicken, lettuce, some sour cream and/or avocado and a little salsa.  You know how you like your tacos so top them as much as you’d like.

Enjoy!

 

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