Slow Cooker Chicken Tacos

I figured it was about time I made another video. My goal with these videos is just to visually show people how easy it is to prepare meal prep or maybe just a healthier meal. Plus, all the recipes I post are truly ones that I enjoyed eating all week - no bland meals that will send you running to the nearest fast food establishment before the week is over. Enjoying what you are eating is kind of key with maintaining a healthier lifestyle long-term. Anyways, I'll move on to talking about this recipe now. I made this one in both the slow cooker and Instant Pot and both turned out equally delicious and packed with flavor. The first time I made this I served it for fajita night with my friends, so we dressed it up with corn tortillas (Siete’s grain-free tortillas are a great option), peppers and onions, salsa, guacamole, and other fun toppings. This time I made it for meal prep, so I simply paired it with cauliflower rice and had some extra salsa and mini to-go guacamole packs to throw on top of it. You can still totally go the fajita route for meal prep though, it was just much easier for me to quickly heat up some frozen cauliflower rice. Like I said, both times this meal turned out delicious! My friends absolutely loved this one for fajita night and I enjoyed it just as much for meal prep all week. I went half and half with chicken breasts and thighs, purchased already made salsa from the produce section at the grocery store (check the ingredient label on those - most are made with whole food ingredients and no added sugars or preservatives), then already had all these spices in my pantry. Another extremely simple recipe that turned out really tasty! 

Slow Cooker Chicken Tacos
Ingredients:

• 4 lbs. chicken breast or thighs (recommend 2 lb. of each)
• 2 cup organic or homemade salsa
• 1/2 cup water
• 2 tsp. ground cumin
• 4 tsp. chili powder
• 2 tsp. garlic powder
• 2 tsp. ground coriander (optional)
• 1/2 tsp. cayenne pepper (more for more heat)
• 1 tsp. sea salt
• 1/2 tsp. black pepper
• Salad greens or Butter leaf lettuce
• Toppings: Fresh chopped veggies of choice, fresh cilantro, olives, avocado, fresh salsa, lime wedge etc.
• Optional: gluten-free tortilla (organic corn tortillas or Siete grain-free tortillas)

Slow Cooker Directions:

1. Place all ingredients except salad greens/lettuce and toppings in a slow cooker and cook on high for 4-5 hours.
2. Remove chicken and shred with 2 forks. Return to slow cooker and cook on low for an additional 30 minutes.
3. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.

Instant Pot Directions:

1. Place all ingredients except salad greens/lettuce and toppings into the bottom of the Instant Pot insert. 
2. Lock the lid in place and flip the vent valve to “Sealing” position.
3. Select “Poultry” or “Manual” setting then use the +/- buttons to adjust the cooking time up or down to 17-19 minutes (depending on how thick your chicken breasts are).
4. When cooking time is up, allow pressure to release naturally for 10-15 minutes before releasing any residual steam.
5. Carefully remove the lid once all steam has been released and shred the chicken with two forks right in the pot. If meat seems watery, select the “Saute” setting and cook for 5-8 minutes or until liquid is reduced.
6. Serve chicken taco meat in a lettuce wrap, gluten-free tortilla or on a bed of greens, top with cilantro and add desired toppings.

​Original recipe found here