Taco night just got a whole lot better with these easy and delicious shredded chicken tacos! Slow-cooked to perfection, the chicken is tender, flavorful, and ready to be piled high in your favorite tortillas. To top it all off, we're pairing these tacos with my creamy avocado cilantro dressing, which adds a burst of freshness and a zesty kick that takes this dish to the next level. Don’t forget to make a little extra because these tacos are bound to be a hit!
Ingredients:
2 lb Chicken Breast
1 Packet Instant Bone Broth (Bare Bones)
1 cup Salsa Verde
1 Packet Siete Taco Seasoning
2 cups Water
Place the chicken breasts in the bottom of your slow cooker. Add the chicken broth powder, taco seasoning, and salsa verde. Pour in water and stir everything together to evenly coat the chicken.
Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork.
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the remaining juices to keep it moist and flavorful.
Drizzle with my avocado cilantro dressing for a creamy, tangy finish and top with your favorite taco toppings!
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