One of the things that I think makes many of us moms feel great is when we serve an easy, healthy meal that our kids love! It is so rewarding when the whole family will sit up and chow down on a meal we’ve made that is also healthy. These gluten-free slow cooker chicken tacos are one of those well-liked meals.
Besides tacos, I also use this chicken to make chicken quesadillas, enchiladas, taco salad, and on nachos. That’s a lot of yummy family-friendly meals you can make using this one simple recipe. I can usually get at least 3 meals for our family of 4 out of this recipe. The shredded chicken also freezes well, so I will often make a big batch and freeze in family-size servings in Ziploc freezer bags so I can pull out on a busy weeknight for an easy dinner.
I also love using my Crock-pot slow cooker. I can start this chicken in the Crock-pot just after lunch and the meat is ready to shred and eat at dinnertime. The chicken shreds so easily that I just use a couple of forks to shred it right in the Crock-pot.
I use a homemade taco seasoning when I make this and will post that soon. You can use any gluten-free taco seasoning. For the chicken broth, I recommend Pacific Natural Foods Organic Free Range Chicken Broth
If you are in the market for a new Crock-pot and want a good recommendation, check out my post on my favorite Crock-pot. I tried several models over several years before I landed on this one that I love!
I like serving homemade gluten-free guacamole and black beans or refried beans alongside these tacos. I’m wanting to try making these Instant Pot Black Beans from my friend Cindy. I’m also loving this meatless taco recipe: Chili Lime Tacos!
Make sure you check out my other gluten-free slow cooker recipes on the blog too.
- 1 cup gluten-free chicken broth (recommend Pacific)
- 1 packet gluten-free taco seasoning mix or 3 Tbsp. homemade seasoning
- 2 lbs. boneless, skinless chicken breasts or tenders (thawed)
- Pour the chicken broth and seasoning into the slow cooker.
- Place the chicken breasts in the broth.
- Cover and cook on low for 4 hours.
- After chicken has cooked, use two forks to shred it into small pieces. I shred it right in the slow cooker.
- Use with your favorite toppings and tortillas for tacos, enchiladas, quesadillas, nachos, etc.
Rose Clifford says
Looks like a great recipe: healthy, easy & simple. Would serve with veggies & beans of some kind. Look forward to trying!
Michelle Palin ~ My Gluten-free Kitchen says
Rose, this would go great with the veggies and beans. I often pair it with black beans. Hope you can try it soon and enjoy!
Dawn Lopez says
Yum, these look fantastic! I am a huge fan of making foods in the slow cooker, so this is great! I’ve also been gluten free for a couple of weeks now, so glad to have found your site!
Michelle Palin ~ My Gluten-free Kitchen says
Thanks Dawn. Slow cookers are the best! I’m so glad you found my site too, and hope you’ll find some new recipes to add to your rotation. Let me know if you have any questions as you navigate this new challenge!
Dawn Lopez says
Thank you, I’m really looking forward to trying some of your recipes! Thanks for the warm welcome 😉
Toni | Boulder Locavore says
I love Mexican food and making it with the crock pot is perfect! These look delicious. Would love one right now!
Michelle Palin ~ My Gluten-free Kitchen says
Toni – Thanks so much for stopping by and commenting! I love Crock-pot meals – they just make my day smoother!