Easy Crockpot Chicken Crispy Tacos
That weeknight recipe everyone needs! just 4 easy ingredients to make tender slow cooked chicken and quick assembly for the an easy oven dinner that everyone will love!
Ingredients:
2-3 chicken breasts
1 1/2 cups of EITHER green chili or salsa verde or enchilada sauce. Switch it up every week to find your fav!
1 pack of @sietefoods almond flour tortillas (or tortillas of choice!)
2 cups of Mexican blend cheese
dipping sides! I used salsa, @primalkitchenfoods plant based queso, & avocado.
Meal Prep Directions:
Add chicken & sauce of choice to a crockpot on low for 6-8hrs until it shreds easily. Keep on warm until ready to assemble. You can cool and store chicken to make tacos a few days later, but I prefer freshly crock potted protein for the juiciest most tender tacos:)
Meal Assembly Instructions: Preheat oven to 400
Lay out tortillas on a large baking sheet. Drizzle tortillas with olive oil and rub on both sides until lightly coated. Layer chicken on half of each tortilla, top with sprinkle of cheese, fold each tortilla pressing tightly so they stay folded while baking.
Bake for 20-30 min, flipping them half way through for even cooking, until cheese is bubbly and tortillas are slightly charred. If you want them more crispy you can crank it to a low broil for 2 minutes before taking out.
Serve with recommended sides and enjoy!!!
You can store leftover tacos in glass storage container and reheat over low heat covered in a small skillet or microwave. You can also store leftover taco chicken in glass container to use for salads, wraps, or over rice bowls throughout your week!
