The whole family loves these shredded chicken tacos. As all you Moms know, when you find a meal that everyone loves, it’s a rare and thrilling thing. I started out first thing in the morning by throwing the rock solid frozen chicken in the crock pot, and later I just pulled some things out of the fridge, baked the taco shells for 4 minutes, and it was time to eat.
Shredded Chicken Tacos
Ingredients
- 2 cups chicken broth (I’ve always got some in the freezer, if you don't you can just use water and they'll still be really good, but they're not as nutritious that way.)
- Taco seasonings (About 1/4 cup or more to your taste depending on how spicy you want it.)
- About 2 pounds boneless chicken breasts. You can throw them into the crock pot frozen solid, which is great for people like me who never remember to get meat out of the freezer ahead of time. (We get ours from a local farm but if you don't have a good source, you can order online here.)
Taco Fixin’s:
- Make your own soft tortilla shells ahead of time since there just aren’t any at the store that get by my filter anymore. (And if the ingredient label isn’t too bad, they taste terrible. Do you know of any good brands?) One thing I did find, though, were some crunchy corn taco shells with an ingredient label that didn’t make me squirm too bad. Although it wasn’t organic, so it was likely GMO corn. UPDATE: I get these flour tortillas sometimes nowadays.
- Sour cream
- Organic refried beans
- Homemade salsa or your favorite organic salsa.
- Shredded cheddar cheese
- Homemade guacamole (I LOVE this stuff!)
- Spanish rice
- Lettuce torn in pieces or shredded
- Did I miss any?
Instructions
In the morning, put the broth, chicken and seasonings into your crock pot on high. Let it cook all day, and when the chicken falls apart easily, use a fork to shred it while it's still in the crock pot.
If you don't start it early enough, you could just use your pressure cooker for a fast meal.
Throw your favorite ingredients onto your shell/tortilla of choice OR just over a bed of lettuce for some grain-free deliciousness. It's so fast and easy!
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John-Terry McDonough Osborne says
Perfect meal for breakfast, lunch, dinner, ANY day. We love our tacos! T
Allen Cooke says
I eat burritos just about every day. partly because I have no one else to feed except myself, and since I make the most delicious burritos in the world, I never get tired of them!
Steve says
The USDA and others say never slow cook frozen chicken. The inner part of the breast may not cook all the way through or get to a high enough temperature. During the early heating process there will be a perfect environment for bacteria. And the pot may not get hot enough to kill the bacteria that flourished earlier. Always thaw the chicken before crock pot cooking
kari says
This is an old post but i just found ur website, and im really liking it! I use home made tortillas from a mexican store down the street, they do every thing home made! It has 5 ingredients in them:) And i think ur correct, that white corn isnt gmo ive switched to using white corn for this reason.
Doreen says
I try to avoid corn as it messes with my stomach, but I heard white corn is
GM free. That could have changed though.
Julie Augustyn says
My family LOVED this recipe!!! I have never had a good Chicken Taco ever ~ until tonight…and these were easy, delicious, and oh so fun to come home to! Thanks for sharing these! I will look forward to trying more of your suggestions! Bless you Kelly! Thanks for all of your hard work!
Raine Saunders says
I know that soy blocks nutrient absorption, and that’s pretty much why I avoid it 99% of the time. We eat the Ezekiel bread because it’s a healthy alternative to the other breads on the market. Some Ezekiel breads don’t have soy at all, and the corn tortillas we buy contain no soy (thankfully). I’m also a big fan of Silver Hills sprouted grain breads which are mostly organic, contain a variety of sprouted grains, and very few other ingredients. Unfortunately, the Silver Hills bread is not always available where I live (Boise), and so I’m still looking out for other good brands. I really should try making my own bread, that’s something I’ve never done. But I’m still doing a lot of learning about traditional foods, so I’ll get there someday. 🙂 I do use sprouted flour though and I made about six loaves of banana and cranberry orange bread during the holidays. That’s a little simpler, though – I hear, than making just regular bread.
Lisa Imerman says
Those in MI, you can get frozen organic corn tortillas made with Heirloom corn from a great farm in MI. They sell corn tortilla chips but if you ask John Simmons he can get the frozen corn tortillas and they are reasonably priced too. www.farmboyflapjacks.com
Also, soaking/sprouting will not help soybeans as it isn’t just the phytic acid that is a problem with soy. Check out the WAPF site for info on the dangers of soy.
Also, it is very easy to make your own taco seasoning mix if you don’t want to use the pre-packaged stuff. I use the recipe for Beef tacos from Cooks Illustrated. small onion, chopped
3 garlic cloves, minced
2 T chili powder
1 t cumin
1/2 t oregano
1/4 t cayanne
salt
1 lb 90% lean beef
1/2 c canned tomato sauce
1/2 c canned chicken broth
1 t brown sugar
2 t cider vinegar
black pepper
I would for chicken just add the ingredients listed to the crockpot with the chicken but skip the beef (sub the chicken) and forget the chicken broth as you are already adding it in Kelly’s directions. You could also use a whole chicken and cook it in the crockpot with some of the spices and onions and garlic and then remove it and pick the meat off and put it back in the crockpot (skim some of the fat/juices if there seems to be too much there) with the rest of the ingredients for the above recipe (the vinegar, tomato sauce, etc.) and let it heat through.
We love tacos here and frequently do nachos with Simmons Family Farms corn chips too.
Thanks for posting Kelly, I think I will make chicken tacos this weekend!!
Martha says
Sprouting the grain neutralizes a large portion of the phytic acid in them, so wouldn’t it do the same in the soybeans? I have never read anything about that though, only that it should be fermented.
Stephanie Matheney says
From what I’ve read I would never use soybeans unless they are fermented. Soybeans are high in phytic acid, present in the bran or hulls of all seeds.
It
Raine Saunders says
I was just about to mention the Food for Life sprouted corn tortillas, but I see someone else already mentioned those! For me, these are fantastic because I’m pretty sure I’ll never make those at home. Everyone in my family loves them, and they are sprouted and organic, so they have to be better than most other brands. I eat them seldom enough also, that I am sure any bad effects they might have would be pretty minimal (and I can’t imagine they would have anything bad in them as simple as their ingredients are). The ones I buy don’t have soybeans. Although some of the Ezekiel bread we buy does, but again, they are sprouted.
But I understand about your children not liking something. There are plenty of things I and my husband like that my son still doesn’t want to eat. But I’m thankful because he eats a lot of things many other kids won’t eat.
I have noticed that almost no one on any of the food web sites I have been to has really ever mentioned the Ezekiel breads at all. I think they are fine to consume, but we don’t eat a lot of bread in our house anyway. I’m guessing they don’t get a lot of mention because of the soybeans. But I would think that with all the different grains in those breads, soybeans wouldn’t be that numerous in quantity as compared to everything else. But who knows?
KitchenKop says
Martha, I’m not sure about sprouted soybeans vs. fermented soybeans, but I *think* that does make them better. I do like that brand but my kids don’t. 🙁
Tina, I use chicken/bones from a local farm, but USWM or other organic farm w/ pastured chickens would be great! I stay away from grocery store meat.
Melissa, I don’t know about those avacados, either…hopefully the organic ones are OK.
Kelly
Melissa says
Sounds delish! We love guacamole but can only find avocados from Mexico this time of year and I don’t know if we should “trust” them.
tina says
Kelly – do you use regular grocery store chicken bones and parts to make your broth or do you buy it from US Wellness Meats (or some place else?)
Peg says
I have used Food for Life Sprouted Corn Tortillas. The ingredient list on my package is: organic sprouted corn, filtered water, sea salt, lime. We like them and they hold up really nicely in chicken enchiladas. Before I knew about sprouted tortillas, we used the “nasty” ones you find in the grocery store. They seemed to always turn to “mush”.
Martha says
What about Food For Life’s Organic Sprouted tortillas? I keep them on hand for when I’m already overwhelmed in the kitchen and don’t want to make tortillas, even as easy as they are. They do have soybeans in them. Do you know if sprouting them gives them the same benefits as fermentation?
Tara says
I was just putting together a “week night” cookbook for myself because for the life of me I can’t seem to think outside the box lately. How many days in a week can one eat salmon patties anyway? This sounds great for tonight and I’ll be sure to add it to my book 🙂 Thanks for the idea!
Jessie says
I usually do sliced avocado instead of guacamole. Just as good! My husband doesn’t like avocado, and I can give some of the slices to my 8-month-old. Oh, and I don’t have to make guacamole. 🙂 Win-win-win!
Amy says
sounds good! I have all the ingredients and was looking for something different for dinner tonight. Thanks!
Way to go on getting rid of the google ads.
Jesus, I trust in You. I will add you and this intention to my daily Divine Mercy chaplet.
You go, girl!