This chicken is really versatile. It’s great in tacos, but you can also use it in egg dishes, salads, or even a quick chicken taco soup. Save about two cups of chicken and make a soup by cooking it with a quart (946 ml) of chicken stock, a couple handfuls of diced vegetables, a teaspoon or so of taco seasoning, and a sliced avocado. My kids love soups like this in their lunches, which I can throw together while I’m getting breakfast ready in the morning.
Prep time 5 minutes
Makes about 5 cups (700 g) of shredded chicken
4 large boneless, skinless chicken breasts
Juice from half a lime
1 cup (250 mg) salsa or fresh pico de gallo
4 teaspoons Homemade Taco Seasoning
Paleo Tortillas, Simple Guacamole, additional salsa, and hot sauce, for serving
1 Place the chicken breasts in a 4-quart (3.8 liter) slow cooker. Pour the lemon juice over the chicken.
2 Add the salsa to the cooker and sprinkle the taco seasoning over the top. Lift the chicken breasts to ensure the salsa and seasoning gets in between them.
3 Cover and cook on low for 6 to 7 hours (or on high for 3 to 4 hours).
4 Remove the chicken, shred it, and place it back in the cooker for 10 more minutes to soak up some of the pot juices.
5 Serve with your favorite taco fixings.
