Crock Pot Chicken Taco Meat

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  Pico De Gallo, Fresh
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Taco Seasoning, Packet (E.G. Old El Paso)(60g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

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  Flour Tortillas
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  Mexican Blend Cheese
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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Avocado
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  Fresh cilantro leaves
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  Lime

Instructions

1. 1Place the chicken breasts in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium heat. Cook 12–15 minutes until the internal temperature reaches 165°F and the chicken is no longer pink. Drain and set aside.
2. 2Return the drained chicken to the pot over medium heat. Add the taco seasoning packet and 1/2 cup water, stirring to coat evenly. Cook 3–4 minutes until the liquid slightly reduces and coats the chicken.
3. 3Using two forks, shred the chicken directly in the pot into bite-sized pieces. Stir to combine with the seasoning liquid and let sit 5 minutes so the chicken absorbs the sauce.
4. 4Warm the flour tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable and lightly spotted.
5. 5Divide the shredded chicken evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing.
6. 6Pack the tortillas, Mexican blend cheese, sour cream, pico de gallo, avocado, and lime wedges in separate containers or bags alongside the chicken.
7. 7To assemble, warm a tortilla, fill with chicken, and top with cheese, sour cream, pico de gallo, and avocado. Squeeze lime over the top before eating.