Crockpot Shredded Chicken Tacos

Instructions

• Add the onions, chicken, salsa-style tomatoes, and taco seasoning to a crock pot. Cover and cook on low cooking for 4 hours or high for 2 hours or until the chicken is fork tender. Using 2 forks, shred the chicken.
• In a small bowl, mix together the ranch and adobo sauce.
• Spoon the mixture onto charred corn or flour tortillas and top with romaine, red onion, corn, and tomatoes.
• Drizzle the tacos with the chipotle ranch and serve with lime wedges.

Notes

• Cook the chicken in the crock pot until fork tender and easily shreddable with two forks. This is about 2 hours on high or 4 hours on low.
• Use the shredded chicken in salads, nachos, burritos, lettuce wraps, and enchiladas. 
• Customize the toppings to suit your taste. As I always say, don’t throw the baby out with the bath water. If you don’t like corn, replace it with black olives.  Other toppings to try include sour cream, avocados, guacamole, cheddar cheese, and cilantro. 
• For a burst of citrus flavor, add a little lime juice to the slow cooker or include fresh lime wedges with the tacos.
• You can use salsa-style tomatoes or any tomato-based salsa.
• For extra flavor, try my homemade taco seasoning. It is out of this world good with the fresh flavors of cumin, chili powder, garlic powder, oregano, paprika, and more.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 256kcal | Carbohydrates: 14g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 494mg | Potassium: 487mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1608IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg