5 Ingredient Shredded Chicken Tacos (Edit recipe)

Taco night just got a whole lot better with these easy and delicious shredded chicken tacos! Slow-cooked to perfection, the chicken is tender, flavorful, and ready to be piled high in your favorite tortillas. To top it all off, we're pairing these tacos with my creamy avocado cilantro dressing, which adds a burst of freshness and a zesty kick that takes this dish to the next level. Don’t forget to make a little extra because these tacos are bound to be a hit!

14 minutes

6 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	276
Fat:	13 g
Carbohydrates:	4 g
Protein:	31 g
Cholesterol:	93 g
Sodium:	516 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

2 lb Chicken Breast
1 Chicken Instant Bone Broth
1 cup Salsa Verde
1 Taco Seasoning, I used Siete Taco Seasoning
2 cups Water

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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

Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth powder, taco seasoning, and salsa verde. Pour in water and stir everything together to evenly coat the chicken.
Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices to keep it moist and flavorful.
Drizzle with my avocado cilantro dressing for a creamy, tangy finish and top with your favorite taco toppings!