We love going to the local Mexican restaurant. We go so often that they pretty much know our order even down to the corn tortillas instead of flour for the quesadillas. It is always nice to have restaurants that you feel will make you safe Gluten Free food. One of the items that we all love is the shredded chicken and vegetables that are inside the tacos, enchiladas, and quesadillas.
If you don’t want to go out or don’t have a local restaurant you trust, you can just make your own shredded chicken. And to make it even easier this is a slow cooker recipe!
Before you head out in the morning throw these ingredients into the slow cooker and dinner is good to go when you get home. Can’t beat that!
Ingredients
- 2 boneless, skinless chicken breasts - frozen is fine
- 2 bell peppers, sliced
- 1/2 onion sliced
- 1/2 cup salsa
- salt and pepper
Instructions
- Place all the ingredients in the slow cooker.
- Cook on high for 6 hours or low for 8 hours.
- 20 minutes before time to eat, pull the chicken out of the slow cooker and shred with forks
- Place shredded chicken back into slow cooker, stir with vegetables and let set for 20 minutes.
- Serve on nachos, tacos, quesadillas, enchiladas, burritos or on top of salad
We are not fans of spicy food in our house, but if you are just add some chili pepper in the slow cooker. Other add-ins could include – jalapeño peppers, taco seasoning, and tomatoes.
If you have any leftovers, just place them in an airtight container in the fridge. Just use within 5-7 days.
This could also be a great freezer meal!
Step 1 – label your gallon size bag
Step 2 – place the ingredients in the bag
Step 3 – freeze
Step 4 – place in slow cooker when ready to eat
Here are some other freezer meal recipes.
This is the perfect recipe for a busy week night. Enjoy!
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