Gluten Free Baked Chicken Tacos (Edit recipe)

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This is one of those recipes that feels like love at first bite. The chicken slow cooks until tender, juicy, and full of flavor, taking most of the work off your plate. You can also use prepped chicken or a rotisserie to save time, in which case the tacos bake in just 12 to 15 minutes. The heart of this recipe is simple, thoughtful ingredients, especially high-quality chicken from US Wellness Meats and about half a cup of CITREVE freeze dried cherry tomatoes, which you grind into a fine powder in a mini food processor. I use the powder throughout the recipe, and the depth of flavor is amazing. If you prefer shredding your own cheese, we regularly use this rotary grater. When it is time to bake, I reach for a non-toxic baking sheet I love and use often.

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PREP TIME

20 minutes

COOK TIME

5 hours

INGREDIENTS

19

Serves: 6-8

Ingredients

1/2 cup Freeze-Dried Cherry Tomatoes - CITREVE, to be divided throughout recipe instructions

quick pickled onions (optional)

1/2 Red Onion, thinly sliced
1 Tbsp White Vinegar, Distilled, can also swap white wine vin
1 pinch Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the chicken breasts to your crockpot and season both sides with salt, pepper, garlic powder, onion powder, and 1½ teaspoons ground tomatoes. Pour the salsa over the top.
Cook on high for 4-5 hours, until the chicken is fork tender, shreds easily, and reaches an internal temperature of 165°F. Cook time may vary by slow cooker.
Shred the chicken directly in the crockpot, then let it sit in the salsa juices on warm for 20 to 30 minutes. This helps the chicken soak up flavor and stay juicy.
If you want quick pickled onions: add thinly sliced onions to a bowl with a splash of vinegar and a pinch of salt. Toss to coat, then let them sit for at least 30 minutes. They’ll soften and get more pickly the longer they hang out.
Preheat the oven to 425°.
Transfer the chicken to a bowl and mix with sour cream, 3 tablespoons ground tomatoes, cumin, and salt and pepper to taste.
Warm tortillas in small batches so they stay soft and pliable. About 15 to 20 seconds in the microwave usually works well.
Lay the tortillas flat on a lined baking sheet without overlapping. Spoon 2 to 3 tablespoons of the chicken mixture onto one side, top with shredded cheese, then fold in half and gently press to seal. Lightly spray the tops with avocado oil.
Bake for 12 to 15 minutes, until crispy and golden.
Serve immediately with guacamole, sour cream, pickled onions, or any toppings you love.

Notes

As always, you are welcome to use promo code ALLISAPPETITE on anything from the FoodSocial Market! If you don't want to make 12 tacos, you can half this recipe and save the rest of the crockpot chicken for another meal, too!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	569
Fat:	31 g
Carbohydrates:	25 g
Protein:	43 g
Cholesterol:	118 g
Sodium:	1030 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.