Chicken Tacos

Display units in Metric

4	whole	chicken breasts shredded, whole, organic, pastured chicken
¹⁄₂ - 1 full	cup	taco seasoning homemade
		white corn tortillas
		butter oil, or coconut oil
Optional Add Ons
		romaine lettuce
		diced tomatoes
		chopped onions
		avocado slices
		sour cream
		cheese shredded
		salsa

Cook chickens in one or two crock pot(s) by placing in pot upside down (breast down). No need to add any water or seasonings.

Cook for approximately 6 hours or till meat is falling off the bones.

Remove meat from birds - I like to use the breast meat for the tacos and then save the rest for another dish.

Shred meat and place in a pot or skillet.

Add taco seasoning and enough water to help the seasoning coat the meat and then evaporate completely.

Stir consistently

Lightly fry tortillas in oil, butter, or coconut oil till just crispy and still flexible enough to fold into a taco.

Assemble tacos with your favorite toppings.

Cook chickens in one or two crock pot(s) by placing in pot upside down (breast down). No need to add any water or seasonings.
Cook for approximately 6 hours or till meat is falling off the bones.
Remove meat from birds - I like to use the breast meat for the tacos and then save the rest for another dish.
Shred meat and place in a pot or skillet.
Add taco seasoning and enough water to help the seasoning coat the meat and then evaporate completely.
Stir consistently
Lightly fry tortillas in oil, butter, or coconut oil till just crispy and still flexible enough to fold into a taco.
Assemble tacos with your favorite toppings.

1 day before: defrost chicken

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