We love Taco Tuesday around here! Unfortunately, sometimes as easy as tacos are to make, our evenings are just too nuts to cook. Thank goodness for slow cookers! For Taco Tuesday this week we dropped two chicken breasts into the crockpot with a cup of water mixed with taco seasoning and let it cook for a few hours on high. It was truly that simple. I feel silly even writing this up as a recipe but here goes …
Ingredients for the Shredded Chicken:
2 chicken breasts
1 package taco seasoning (McCormicks, Ortega, and Trader Joe’s all make gluten free taco seasoning)
1 cup of chicken broth or water
1. Combine chicken, water, and seasoning in a small crockpot. Turn to high and let it cook for 3 to 4 hours. Turn the chicken over once or twice during the cooking time if possible.
|Shredded Chicken from the Slow Cooker|
2. At the end of the cooking time, turn the crockpot to low or turn it off altogether. Use two forks to shred the chicken right in the slow cooker. Put the cover back on the chicken and you will notice that the shredded chicken will absorb all the liquid that is remaining in the crockpot. Delicious.
For the accompaniments…
|For the taco bar … diced lettuce, tomatoes, and onion|
Tacos are such an easy gluten-free weeknight meal. Use either crunchy corn tortillas or soft corn tortillas, make some delicious cilantro lime rice, heat up some beans, and dice up some lettuce, tomatoes, and onions. Serve with shredded cheese, sour cream, and hot sauce if you have some adventurous eaters! My kids love serving themselves from the “taco bar.” Enjoy!
|Why wait for dinner? Just grab and go…|
Some notes … Two chicken breasts were probably twice as much chicken as we actually needed to feed 3 adults and four children. This was, of course, not a problem because then we could eat chicken and rice the next day for lunch!