Crockpot Shredded Chicken Tacos
You may have noticed that I’ve been absent for about … the last … eh, 8 months or so. Man, it’s crazy how time flies! This is the longest blogging sabbatical I’ve ever taken, and it wasn’t even intentional. I’ll share a quick update and then leave you with one of my family’s go-to crockpot meals.
Early last year, I was accepted into a Masters program to pursue Marriage & Family Counseling at Lancaster Bible College, with the prayerful hope of supporting adoptive and foster families in the future. My classes are part-time, so it’ll be several years before I see fruit from my studies, but this has long been on my heart and I am so very grateful to be taking advantage of this opportunity. I completed prerequisite classes last summer, finished my first semester in December 2021, and will begin my second semester in a couple weeks!
Last semester’s studies have convicted me more than ever that wholistic wellness is absolutely essential for everyone to truly thrive and fulfill their God-given purposes. All of my counseling textbooks resoundingly concur – all of them. So I want to assure readers that I am not going anywhere! Though I may not be posting as often as in years past, I believe wholeheartedly that physical wellness plays a vital role in mental wellness. We are such interconnected beings, and I will continue to share resources that support practical application for wholistic living.
With that in mind, Crockpot Shredded Chicken Tacos are a favorite dinner meal in our house! Especially now that all of my kiddos are in school (yes, it’s true!), we are on the go often. That means easy meals are a huge requirement to keep us out of the drive-thru lines. These tacos are packed with so much flavor, we actually prefer them over traditional beef tacos. Adapted from one of my sister-in-law’s recipes, they’re ridiculously easy to throw together and make excellent leftovers for lunch. I often double the recipe! With only a few ingredients, I always have everything on hand.
Ingredients
- 1.5-2 lbs organic chicken breasts (thawed or frozen)
- 3 tablespoons organic avocado oil (I've tried many, Olivado is my favorite)
- 1 serving Ranch Seasoning
- 1 serving Taco Seasoning
Instructions
- Add chicken breast, avocado oil, and both seasoning mixes to the crockpot.
- Cook on high for about 6 hours if frozen, about 4 hours if thawed. The timing is always so variable though, so it's helpful to know your crockpot. The chicken breasts must reach an internal temperature of 165 degrees (I like THIS meat thermometer).
- Once cooked, remove chicken breasts to a plate to cool. Either shred with two forks or wait until the meat is cool enough to shred with your fingers. The meat should really just fall apart.
- Return the chicken back to the crockpot. Stir the meat to combine it with the juice in the crockpot.
- Serve however you like best - in tortillas or wraps with your favorite toppings, over brown rice, or any other creative way that works for your family. The shredded chicken meat is just as tasty served cold, too. I love to put it on a lunch salad the next day for a nice clean protein, but it's perfect in a pita or wrap too. It makes a nice alternative to a boring school sandwich, and I don't have to concern myself with figuring how to heat it.
