Lately I have been a lazy cook.  I get home late from work/gym/errands and I just don’t want to think about chopping and sautéing so dinner has been a lot of baked chicken.  Let me tell you, I am more than a little sick of baked chicken.  This sentiment was mentioned in passing at the gym one day and Trainer Sam (because capitalization makes it sound cooler) reminded me you can cook chicken in a crockpot!

Not only is there minimal prep, but on days where it randomly hits 90 (Fahrenheit) I don’t have to heat up the house by turning on the stove!  Not to mention when you get home, the place smells great and you are basically ready to eat immediately.

So without further ado, crockpot shredded chicken tacos!

Ingredients:

  • 1 package chicken (about 1.25 pounds)
  • 1/2 package taco seasoning (low sodium if possible), about 2 tbsp if you make your own!
  • 12 ounces salsa
  • ½ cup chicken stock
  • 2 small onions, sliced

Directions:

Place the chicken directly on the bottom of the crockpot and coat with the taco seasoning.  Add salsa, chicken stock, and onions in that order.  Cover and cook on low for 6-8 hours till chicken falls apart when you test it with a fork.

Remove chicken and shred.  Add onions and remaining mixture to a separate bowl for serving.

Serving suggestion:

Serve on corn tortillas, add about 1/3 of the chicken and top with the onion/salsa mixture.  Top with cilantro, lime, avocado, and a few dashes of hot sauce.

Love and lazy days,

Betty

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