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Crockpot Chicken Tacos

crockpot dinner Feb 24, 2018

Here's how I eat real, whole food on a daily basis:

1. I cook in bulk. 

2. I use my crockpot. 

3. I eat leftovers. 

Faaancy, right??

But you know what, it works. I'm never guessing about what to eat for the day. 

Stop making your life harder than it needs to be in the food department. If you can't wrap your head around eating whole foods for 3 meals per day, just start with one (and let the crockpot cook for you while you're at it). 

You aren't going to create long-term habits by trying to change everything at once. You create change by doing a few things really well until they are regular practices and then continuing to move forward with improvements. 

This recipe is an easy step forward to getting a meal on the table + a lot of leftovers. The meat can be used to make the tostadas I described below or something like soup, casseroles, etc.

Enjoy...and stop being so hard on yourself while you're at it! 


Crockpot Chicken Tacos 

2 1/2 lb boneless chicken breasts
1 tsp salt
2 T cumin
1 onion, diced
1 jalapeno, diced
5 cloves garlic, crushed
2 oranges, juiced
2 limes, juiced
*soft corn tortilla shells, avocado, refried beans, cheese, tomatoes and shredded lettuce to serve

*Place chicken in a greased crockpot. Add remaining ingredients.

Cook on high for 2-4 hours or low for 6. Shred (we shred our chicken in the kitchen aid as shown in picture below) and enjoy with taco shells of choice, avocado, beans, cheese of choice, diced tomatoes and cilantro. 

*To make tostadas, heat a cast-iron skillet to medium heat, adding avocado oil to coat bottom of pan once heated. Spread a corn tortilla with refried beans + havarti cheese + shredded chicken. Add to pan with oil and fry for 2-3 minutes to harden the tortilla. 

*Remove from heat and add lettuce, tomatoes and avocado.