This dairy-free taco chicken is a weekly go-to for me because it’s so easy to prep, and there are plenty of leftovers to pack for lunches. You can serve it in a lettuce wrap, salad, tacos, or in a burrito bowl. Make it low carb, keto, or paleo by serving it with cauliflower rice or lots of roasted vegetables.
Slow Cooker Dairy-Free Taco Chicken
2 cups unsalted chicken stock (I like this one)
3 lbs boneless, skinless chicken breast
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon paprika
3 teaspoons cumin
1 teaspoon salt
2 teaspoons pepper
Pour the chicken stock in to the bottom of your slow cooker. Add in your chicken. Combine all of your spices in a small bowl, and sprinkle over both sides of chicken. Cook on high for 4 hours or low for 8 hours. Shred the chicken, and stir it well in the slow cooker with the stock and spices. Turn off the cooker and let the chicken sit covered for another 30 minutes, stirring occasionally. Taste for salt, and add in another 1/2 teaspoon if needed.
My favorite way to enjoy this is in a burrito bowl with yellow rice, diced tomato, sliced avocado, green onions, a squeeze of lime, a very generous garnish of chopped cilantro, and a drizzle of spicy taco sauce.
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