Crockpot Chicken with Cilantro Avocado sauce

This  recipe is perfect for a Taco Tuesday or even bulk meal prep! 

Inspired by: 40 Aprons

Prep Time: 5 minutes

Cook Time: 4 hours

Ingredients:

Crockpot Chicken Taco Meat

• 3 -4  boneless skinless chicken thighs (630g)

• 1 cup salsa (no sugar added)

• 2 tablespoons taco seasoning (see below)

• Salt to taste

Avocado-Cilantro Sauce

• 1 avocado peeled and seeded

• 1 medium jalapeno stemmed and quartered

• 1/2 cup cilantro leaves

• 1/2 cup water

• 2 cloves garlic peeled

• 2 teaspoons white vinegar

• salt to taste

Taco Seasoning

• 2 Tbsps chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp crushed red pepper flakes

• 1/2 tsp dried oregano

• 1 tsp paprika

• 3 tsps ground cumin

• 2 tsps sea salt

• 2 tsps ground black pepper

Instructions:

1. In a Crockpot, combine all ingredients for the chicken meat and stir. Cover. Cook on low for 5 to 6 hours, or cook on high for 3-3 1/2 hours.

2. Shred the chicken breasts with a hand mixer or with two forks. Return the shredded chicken to the Crockpot if you shredded it by hand. 

3. Stir shredded chicken together with the liquid that is in the crockpot. Cook uncovered on high 30 minutes or on low 60 minutes.

4. Make the avocado-cilantro sauce: combine all ingredients in a food processor or blender and process until very smooth with additional salt to taste.

5. Serve according to your desire for carb/veggies (see ideas below), with the sauce on top.

Whole recipe serving breakdown:

18 Servings Protein

0 Servings Carb 

2 Servings Fat

0 Servings Veggies  

There are lots of different ways to pair this recipe with veggies/carbs/fat.  Here are some ideas:

• Cauliflower rice

• Rice

• Lettuce wraps

• Tortillas

• Additional avocado