After a couple months, my dad and I were finally able to restart our Yoga workouts this weekend. He ended up coming over on Father’s Day and my stepmom joined us, so I offered to make lunch. Because nothing rewards a good workout more than stuffing your face!
Because we were doing our yoga session before lunch, I wanted to make something that I wouldn’t have to watch too closely. Shredded Mexican Crockpot Chicken is perfect as a set-it-and-forget-it type meal. Shredded chicken is super easy to make, and this recipe works great as a salad topper, used in tacos, burritos, enchiladas, and as filling for fajitas! For our post-yoga lunch I decided to make some chicken fajitas. They are very healthy, super filling, and have a great combination of veggies, fats, and protein!
My boys are big fans of Mexican food; we eat a lot of tacos and burritos in our house! We used to eat tacos once a week; however, when I first started Keto I pulled way back on our taco nights because I was worried about resisting the tortilla shells, and my family aren’t huge fans of taco salads without chips or something to scoop with. I’m finally at a point where I can have them around and not feel the urge to crunch them. And then… I found low carb soft shell tortillas at the grocery store! I was worried they were going to taste like crap, but they are so good, and I can’t even tell that they are low carb! My dad had them with his fajitas and he liked them too… win! So if you find low carb tortilla shells, definitely grab a pack to try; otherwise, a shredded chicken salad is just as delicious!
There are many versions of this recipe online, but through trial and error I adjusted/added some ingredients and lowered the cooking time. I’ve found that if I cook chicken in the crockpot for more than five hours, the chicken tends to get tough.
I hope this recipe makes your life easier… well, at least for one night! Enjoy!
If you want to skip the instructions with the pictures, and just want the written recipe, click here.
Shredded Mexican Crockpot Chicken
-1 package of boneless skinless chicken breasts (about 1.5 lbs)
-1 package of boneless skinless chicken thighs (about 1.5 lbs)
-1/2 cup chicken broth
-1/2 jar salsa (I used a 16 oz jar of Pace)
-1 package taco seasoning
If you don’t want to use pre-made taco seasoning, you can make your own by mixing:
-1 tbsp chili powder
-1 1/2 tsp ground cumin
-1 tsp salt
-1 tsp black pepper
-1/2 tsp onion powder
-1/2 tsp paprika
-1/4 tsp dried oregano
-1/4 tsp crushed red pepper
1. Place chicken in crockpot and pour chicken broth over chicken.
2. Add taco seasoning and salsa to crockpot.
3. Heat on low for 4 1/2 to 5 hours, no need to stir. Using two forks, shred chicken. You can either pull the chicken out of pot, shred on a plate or cutting mat and return to pot; or, you can shred right in the crockpot (just be careful not to burn yourself).
4. Serve in your favorite Mexican dish!
In the picture above, I added sauteed bell peppers (all colors, of course) and onion, homemade guacamole, shredded romaine lettuce, diced tomatoes, and slasa verde. Adding shredded cheese and sour cream, brings this roughly to 300 calories for one fajita. I ate two and was very full afterwards! This led to a nap. It was such a good day.
We got 18 servings out of this, but this will vary greatly depending on how much you add to your dishes.. Using a calculation of 18 servings, this came to about 89 calories, 3 gram net carbs, 14 grams of protein, and 3 grams of fat per serving. I used the MyFitnessPal recipe creator to calculate nutritional information. Nutritional values may change based off the ingredient brands you use, and of course, the size/number of servings you make.
I hope everyone enjoys! Let me know what you think in the comments!
Please don’t mind the mess.
Shredded Mexican Crockpot Chicken recipe minus the story:
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