Slow-Cooked Shredded Chicken Tacos
Slow-Cooked Shredded Chicken Tacos
You will be surprised how easy and delicious this recipe is! For a low-carb option, serve in iceberg lettuce cups.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 2 tsp minced garlic
- 1 onion, finely chopped
- 700g chicken breast
- 1 cup chicken stock
- Juice 1 lime
- ¼ cup coriander leaves, chopped
- 3 tbsp tomato paste
- 3 tbsp barbecue sauce
- Salt & pepper, to taste
- 6-10 tortilla medium-size wraps
- Taco Fillings:
- 1 cup grated cheese
- 2 avocados, mashed
- Cherry tomatoes, quartered, or 1 chopped tomato
- Lettuce, shredded
- Red cabbage, shredded
- 1 medium-size cucumber, sliced
- Barbecue sauce or sauce of choice
Method
- Set the timer on the slow cooker for 4 hours on high or 6 hours on low.
- Add all the spices, garlic and onion into the slow cooker and combine well. Toss chicken breast in spices.
- Add chicken stock, lime juice, half the coriander, tomato paste, barbecue sauce, salt and pepper. Combine well and place the lid on.
- Remove chicken from the sauce and place in a serving dish. With forks pull apart the chicken until it has shredded. Spoon in the sauce from the slow cooker until the chicken has a saucy consistency.
- Lay out tortillas and top with chicken, your favourite fillings and sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
