Slow-Cooked Shredded Chicken Tacos

Slow-Cooked Shredded Chicken Tacos

Slow-Cooked Shredded Chicken Tacos

By: WellBeing Team

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!

WellBeing Team

WellBeing Team

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