EZPZ Shredded Chicken Tacos

EZPZ Shredded Chicken Tacos

Recipe by Courtney DayCourse: DinnerCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

These tacos are so easy to make and will leave you with plenty of leftover for lunch! Try them topped with our EZPZ Roasted Corn & Bean Salsa for extra flavor!

Ingredients

Directions

  • Cook Chicken as desired
  • Option 1Boil. Place chicken breasts in bottom of large pot. Drizzle with Chipotle Olive Oil (I also added a little AOOC Garlic Olive Oil). Add Basik’s Taco Seasoning.
  • Fill pot with water till it’s 1 inch over chicken. Place on stove over medium high heat until water comes to boil. Then reduce heat and simmer for 10-20 minutes, or until chicken is cooked through.
  • Option 2- Slow Cooker. Place chicken in bottom of crockpot. Add Chipotle Olive Oil and Basik’s Taco Seasoning. Add 1 cup water (or chicken broth).
  • Cook on high for 2.5-3 hours (or on low for 5-6 hours).
  • Tacos
  • Once chicken is done cooking, remove from pot or slow cooker and shredded using 2 forks. (Add an extra drizzle of Chipotle Olive Oil while shredding)
  • Put chicken into bowl and add green enchilada sauce (only need enough to coat chicken, save any extra for another time!)
  • Warm your tortillas– on skillet or griddle with a drizzle of Butter Olive Oil or just in the microwave!
  • Scoop chicken into tortillas and add whatever taco toppings you like!
  • Enjoy!

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