Slow Cooker Chicken Tacos - Whole 30 and Paleo

Last week, I made Slow Cooker Chicken Tacos. The recipe was from a pin on Pinterest that led to The Real Food Dietitians. I doubled the recipe since the package of chicken came was two pounds. I'm glad I did. It was an easy recipe to make and tastes great! 

We used tortillas. However, the Real Food Dietitians said it could also be served in a lettuce wrap or on a bed of greens. We topped the meat with onions, yellow peppers, fresh tomatoes, and salsa that we got at the local farmers market this summer. Fresh cilantro and some sliced avocado would taste good on the chicken tacos as well.

The Slow Cooker Chicken Tacos take about 10 minutes to prep and cook for four hours.

Ingredients

1-1 1/4 lb. chicken breast or thighs
1/2 cup organic or homemade salsa
1/4 cup water
1 tsp. ground cumin
1 tsp. chili powder
½ tsp. garlic powder
1/2 tsp. ground coriander (optional)
1/8 tsp. cayenne pepper (more for more heat)
1/4 tsp. sea salt
1/4 tsp. black pepper
Salad greens or bibb lettuce
Fresh cilantro
Toppings: Fresh chopped veggies of choice, olives, avocado, fresh salsa, lime wedge, etc.

Directions

Place all ingredients except the toppings and salad greens/lettuce in a slow cooker and cook on high for 4-5 hours. Remove chicken and shred with 2 forks (Note: I did this right in the slow cooker). Return to slow cooker and cook on low for an additional 30 minutes. (Note: I cooked the chicken for 4 hours and then kept it on warm until dinner). 

Serve chicken taco meat in a lettuce wrap or on a bed of greens, top with cilantro and desired toppings.