Slow Cooker Shredded Chicken Tacos
Dump 5 ingredients, shred, and serve. Tender slow-cooker chicken with 38g protein per taco serving. Perfect for feeding a crowd or prepping ahead.
PROTEIN 38g
CALORIES 340
P:E RATIO 11.2
TIME 365m
YIELD 8
P:E 11.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 lbs boneless skinless chicken breasts 38G PROTEIN
1 jar (16 oz) salsa (any heat level) FLAVOR
1 packet taco seasoning FLAVOR
1 can (15 oz) black beans, drained HIGH FIBER
1 cup frozen corn PRODUCE
16 small corn tortillas (or flour) CARB BASE
Toppings: shredded lettuce, diced tomatoes, sour cream, shredded cheese, lime wedges, cilantro FLAVOR
MEAL PREP LOGISTICS
- Storage: Shredded chicken stores in the fridge for 5 days or freezes for 3 months in portioned bags.
- Batching: This is possibly the easiest high-protein recipe that exists. 5 minutes of actual work.
- Reheat: Microwave chicken for 90 seconds. Warm tortillas separately.
EXECUTION STEPS
01
HIGH HEAT SEAR
Place chicken in the slow cooker.
02
THE MACRO PREP
Pour salsa over chicken and sprinkle taco seasoning evenly on top.
03
HIGH HEAT SEAR
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
04
HIGH HEAT SEAR
Shred chicken with two forks. Add black beans and corn, stir, and cook 15 more minutes.
05
STEP 5
Warm tortillas: wrap in damp paper towel, microwave 30 seconds.
06
STEP 6
Serve chicken in tortillas with your choice of toppings.