This is a staple in our house. Whether it’s taco Tuesday or you just need a quick and easy weeknight dinner, these Crockpot Chicken Tacos are sure to please the whole family. Super easy and super delicious!

Ingredients:

• 1.5-2 lbs chicken breasts
• 1/2 jar verde salsa
• Water or broth to cover chicken breasts
• 1 lb brussels sprouts, chopped
• 2 TBSP olive oil
• Salt and pepper
• Juice of 1 lime
• 1/2 cup mayo or Greek yogurt
• 1-2 tsps Chili Lime seasoning (Trader Joe’s)
• Almond flour tortillas (Trader Joe’s or Siete)
• Queso fresco, crumbled (optional)
• Cilantro as a garnish
• Limes as a garnish

Instructions:

1. Place the chicken, salsa, and water/broth in a slow cooker. Cook on low setting for 6-8 hours.
2. Remove chicken and shred.
3. On a parchment-lined baking sheet, toss brussels with olive oil, salt, and pepper. Roast at 375 degrees F for 20-25 minutes (until crispy), tossing halfway.
4. In a small bowl, whisk together mayo (or Greek yogurt), Chili Lime seasoning, and lime juice.
5. Serve the shredded chicken in tortillas. Top with roasted brussels, Chili lime aioli, and cilantro. Top it off with a little squeeze of fresh lime and sprinkle of Queso fresco cheese if desired.