Crock-Pot Chicken Tacos
This Crock-Pot Chicken Tacos 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.
For the chicken:
  1. Place chicken in the crockpot and cover with broth, salsa, and seasonings. Stir.
  2. Turn crockpot on, cover with lid, and cook for 3-4 hours on high, or about 6-8 hours on low.
  3. When chicken is cooked, shred with a fork.
  4. If using tortillas, place tortilla over a gas stovetop burner until slightly browned on both sides (about 10-15 seconds per side).
  5. Garnish with avocado, shredded lettuce, lime, and cilantro, if desired.