Shredded Mexican Chicken Tacos with Avocado

For a no fuss kind of taco night, these shredded chicken tacos will be your go to! What we love most about this recipe is that the chicken is cooked in a crockpot. This gives you more time to enjoy these tacos and less time being stuck in the kitchen. Who doesn't love coming home to a cooked meal? Place chicken mixture in your favourite gluten free taco shells and top with your fresh veggie mixture. Wrap, and enjoy!

2 chicken breasts (bone-in)
1 1/2 cups chicken stock
2 tbsp. Mexican seasoning or Taco seasoning
1/2 tsp. Herbamare
12 gluten free taco shells

Place ingredients (except taco shells) in crockpot. Turn on Hi for 3 hours or on Low for 5 hours. Remove breasts - take out bones ( should fall apart) and shred the chicken breasts with 2 forks. Place chicken meat back in the crockpot and stir in the liquid. Heat the taco shells at 300°F for 10 minutes.  

Topping

1 cup organic tomato, finely chopped
1 cup organic avocado, finely chopped
1/2 cup organic green onion, finely chopped
1/2 cup organic cilantro, finely chopped  

Place mixture in a bowl and stir to combine   To assemble: Place desired amount of shredded chicken into hot taco shell (1/4 - 1/3 cup). Spoon the tomato/avocado mixture over top.