Paleo Chicken Taco REcipe

I’d like to introduce you to my best friend, the crockpot. Seriously, run don’t walk to the nearest store to get one or two (or if you’re like me four… no, really!) if you don’t have one. I just might have a slight crockpot problem. No matter if you are cooking for 1, 2, 4 or 10, the crockpot needs to be your best friend too.

What I love most about crockpot cooking is that most of the time the recipes are what I like to call dump-and-go style, and the crockpot does almost all of the cooking for you. Who doesn’t like coming home to a delicious smelling meal that cooked all by itself while you were gone for the day???

I’ll be sharing some of my favorite crockpot recipes, and the first one is super easy chicken tacos. We’re all about taco Tuesday at my house, so give this one a shot next Tuesday!

Ingredients:
- 3 boneless skinless chicken breasts (*I used 1.5 lbs or 2 large chicken breasts to feed my family of 2.5. We had leftovers for lunch the next day. I’d say 2 lbs or 3 medium to large chicken breasts will feed a family of 4 or more.)
- 2 teaspoons cumin
- 1 small jar of salsa (*This is where you can get creative, hot, mild, mango, anything goes! Just make sure to read your labels carefully to ensure there are no non-Paleo approved ingredients. I shopped in the “natural foods” section of our local chain grocery store and had no trouble finding acceptable salsa options.)
- Head of Romaine lettuce
- Guacamole – I prefer homemade! Here’s my super simple guacamole recipe: Mash 2-3 ripe avocados (soft but not too soft), mix in ½ chopped white onion, ½ - 1 seeded jalapeno, 1-2 cloves of minced garlic, ¼ bunch chopped cilantro, the juice of half a lime, salt and pepper to taste. And voila. Delicious guacamole. I love to serve mine cold.

Directions:

- Get out your cumin, salsa, and chicken breasts.
- Place chicken breasts in the crockpot
- Sprinkle cumin over the chicken and then pour just enough of the remaining salsa to cover the chicken, mix well.
- Cook on high 3-4 hours or low 5-6 hours until chicken can be shredded easily with a fork. (*This is where the newer, fancier crockpots come in handy that have timers that will automatically switch to the warm setting once done cooking. No more burnt food!)
- Shred chicken and serve in Romaine leaves, top with guacamole.

And there you have it, a super simple, satisfying taco Tuesday dinner. You could always serve with some sautéed veggies or a Mexican-style cauliflower rice side, but we found it filling enough on it’s own. Hope you enjoy!

Paleo Chicken Taco

Paleo Chicken Taco
Author: 
Recipe type: Dinner, Lunch
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 boneless skinless chicken breasts (*I used 1.5 lbs or 2 large chicken breasts to feed my family of 2.5. We had leftovers for lunch the next day. I’d say 2 lbs or 3 medium to large chicken breasts will feed a family of 4 or more.)
  • 2 teaspoons cumin
  • 1 small jar of salsa (*This is where you can get creative, hot, mild, mango, anything goes! Just make sure to read your labels carefully to ensure there are no non-Paleo approved ingredients. I shopped in the “natural foods” section of our local chain grocery store and had no trouble finding acceptable salsa options.)
  • Head of Romaine lettuce
  • Guacamole – I prefer homemade! Here’s my super simple guacamole recipe: Mash 2-3 ripe avocados (soft but not too soft), mix in ½ chopped white onion, ½ - 1 seeded jalapeno, 1-2 cloves of minced garlic, ¼ bunch chopped cilantro, the juice of half a lime, salt and pepper to taste. And voila. Delicious guacamole. I love to serve mine cold.
Instructions
  1. Get out your cumin, salsa, and chicken breasts.
  2. Place chicken breasts in the crockpot
  3. Sprinkle cumin over the chicken and then pour just enough of the remaining salsa to cover the chicken, mix well.
  4. Cook on high 3-4 hours or low 5-6 hours until chicken can be shredded easily with a fork. (*This is where the newer, fancier crockpots come in handy that have timers that will automatically switch to the warm setting once done cooking. No more burnt food!)
  5. Shred chicken and serve in Romaine leaves, top with guacamole.

 

Meghan Lewis
Meghan Lewis is a Southern girl at heart that is paving her way through the Paleo lifestyle, a soon-to-be-mama to a sweet baby boy, wife to her CrossFitting husband and mama to the most handsome 4-legged yellow lab you will ever meet. She loves experimenting in the kitchen and is excited to bring you a taste of what she’s whipping up. Follow along on Instagram (@hudsonandlewis) as she dives into motherhood feet first.