This Crock-Pot Chicken Taco recipe is made with healthy ingredients and is gluten-free and paleo friendly. It’s a great easy weeknight dinner, and the flavorful, tender shredded chicken can be used for other Mexican dishes such as enchiladas or soup.
The great thing about this recipe is the chicken is so tender, you can just shred it with a fork. Plus, you don’t have to use any artificial taco mixes that are full of chemicals. All it needs for the Mexican spiciness is cumin and chili powder, but you could add extras such as paprika, and cayenne, if you choose.
I recommend using homemade bone broth instead of store bought. Not only is it healthier but it gives any dish more flavor and nutrients.
I used Siete brand tortillas that are made from almond flour, but you could substitute other brands, or try lettuce lettuce leaves instead if you want the dish to have even less carbohydrates.
I love my slow cooker as it’s a great time saver–you just add the ingredients, turn it on, and dinner is ready when you are. It’s great for making larger quantities so you can have leftovers or freeze it for another time too.