Shredded Chicken for Tacos

I love Crockpot meals; they’re perfect for Sunday’s or days when you’re out running errands all day. I’ve been making this shredded chicken recipe for years now and it never gets old! It’s quick, easy, and versatile. I’ve used this recipe not only for tacos, but for nachos and white chicken chili as well.

Shredded Chicken for Tacos

Ingredients:

1 1/2 pounds skinless, boneless chicken breast (frozen or thawed)
1/8 C white vinegar or red wine vinegar
1/8 C lime juice or orange juice

1/8 C olive oil
1 t white sugar
1/2 t salt
1/2 t ground black pepper

1/2 t ground cumin

1/2 t chili powder

1/2 t garlic powder

1/4 C cilantro, chopped (optional)

Directions:

Mix together vinegar, juice, olive oil, sugar, salt, and pepper. Put the chicken in the Crockpot and pour the vinegar mixture over the chicken. Cook on low for 6 hours. Shred the chicken with forks and add the cumin, chili powder, garlic powder, and cilantro. Serve with tacos shells and/or tortillas with the toppings of your choice.

Source: A Food Folks and Fun original!