It’s Crock-tober! But honestly this makes a delicious, simple dinner anytime of the year.
It takes less than 10 minutes to prepare in the morning, and only 20 minutes to get it on the table in the evening!
In the morning. mince your garlic, then combine juices, garlic, and spices.
Place chicken in crockpot and pour over chicken. Set crockpot to low: that’s it! Go to work, be a mom, do what you do and don’t worry about dinner 😉
In the evening, the chicken will be done when it shreds easily with a fork. Preheat broiler to high.
Line a baking sheet with parchment paper for easy cleanup, then transfer chicken breasts to sheet. (This photo was when I was still using aluminum foil. After more research, I no longer use aluminum foil in my kitchen!)
Using two forks, shred apart the chicken and spread it out on the sheet.
Pour about 1/2 cup juices evenly over the shredded chicken and place under broiler, on the middle shelf.
Broil for 5 minutes, then remove and pour another 1/2 cup juices over it. The chicken sucks up the flavor and gets crisp without getting dry. Don’t skip this!
Broil an additional 5 minutes, but check frequently to prevent burning. It’s done when the ends are just singed.
Remove from oven and add more juice. Maybe 1/4 cup, maybe the rest, depending how much you have.
Assemble your tacos! We like to use traditional toppings: guacamole or avocado slices, cilantro, and minced red onion. We recently discovered sprouted corn tortillas at the grocery store, but regular organic corn tortillas are just fine! You do want organic though, because standard corn shells are almost certainly made with genetically-modified corn (GMO).