An easy and quick meal perfect for busy weeknights or feeding a crowd. This recipe features tender shredded chicken cooked in a crockpot with taco seasoning, served in customizable bowls with fresh mango avocado salsa and your favorite toppings.
For the Crockpot Shredded Chicken:
Add about 2 lbs of chicken breasts, thighs, or a mix to the crockpot. Sprinkle 1½–2 packets of gluten-free taco seasoning over the chicken. Pour in enough chicken broth to mostly cover the chicken. Cook on LOW for about 6–7 hours or on HIGH for 3½–4 hours, until the chicken easily falls apart. Shred the chicken right in the crockpot and let it soak up all the liquid goodness.
For the Mango Avocado Salsa:
Dice mango, avocado, and a little finely dice onion. Chop cilantro. Combine all diced ingredients with fresh lime juice, pink salt, and garlic powder to taste. Mix everything together and adjust seasonings as needed.
To Build Your Bowls:
Start with a base of rice, greens, or both. Add a generous scoop of the shredded chicken (with some of its juice). Top with cheese, yogurt or sour cream, and a big spoonful of the mango avocado salsa. Optionally, add other toppings your family loves such as black beans, corn, pickled onions, or guacamole. Serve with cassava chips for scooping, if desired.
