Slow Cooker Shredded Chicken (For Tacos)
Succulent chicken is slow-cooked with tomatoes, onions, and lots of spices. It makes for the best taco filling, but you can use it for just about anything!
Bookmark this for your next set-it-and-forget-it meal. There’s no searing or sauteing in this crockpot recipe – simply mix everything right up in the slow cooker and let time do the rest.
To keep all the ingredients Paleo, be sure to use a can of diced tomatoes with no added salt, pure salt-free seasonings, and Paleo-friendly chicken broth. Then simply measure everything out and add to your crockpot. If you like your chicken more flavorful, feel free to bump up your favorite spices by a half a teaspoon or so.
Once the chicken is cooked through, remove to a cutting board and use a fork to shred. Then add the shredded chicken back to the crockpot to continue cooking another 30 minutes or so.
This shredded chicken is also great for meal prep. It’s good in the refrigerator for up to 3-4 days, and freezes for a month.
2 lb boneless skinless chicken breasts
14 1/2 oz canned diced tomatoes, no salt
1 green bell pepper, chopped
1/2 red onion, diced
1/2 tbsp apple cider vinegar
1 lime, juiced
2 tbsp chili powder
1/2 tsp red pepper flakes
3/4 tbsp cumin
1 1/2 tsp onion powder
1/2 tbsp paprika
1/2 tbsp oregano
1/2 cup Paleo chicken broth or bone broth
Add all ingredients to a large slow cooker and mix well.
Cover the crock pot and cook on low heat for 4-5 hours, or high heat for 3 hours, until the chicken is fully cooked.
Remove the chicken to a plate or cutting board, then shred with two forks.
Place the shredded chicken back in the slow cooker on low for another 30 minutes.
Serve your shredded chicken in tacos, over salads, or by itself!