My family loves tacos. Who doesn’t? These Loaded Crispy Chicken Tacos are delicious and easy, thanks to the crockpot. The chicken is slow-cooked in verde salsa, then wrapped in a tortilla with black beans, olives, and parm. Bake in the oven to achieve that crunchy exterior. You can add as many or as few toppings to them as you’d like, which makes them kid friendly. Dip them in Chipotle Lime Aioli (a MUST in my opinion!).

Ingredients:

Chicken Tacos:

• 1-1.5 lbs chicken
• 1 (12 oz) jar salsa verde
• 1/2 cup water or broth
• 3 garlic gloves, minced
• Salt and pepper
• 8-12 small tortillas (I like the almond flour tortillas from Trader Joe’s or Siete)
• 1 cup shredded cheese (I like shredded parm)
• 1 can black beans, drained and rinsed
• 1 can sliced black olives
• Toppings- avocado, cilantro, sprouts, tomatoes, sauerkraut

Chipotle Lime Aioli

• 1/2 cup mayo
• Juice of 1 lime
• 1-2 tspa chipotle lime seasoning (Trader Joe’s)

Instructions:

1. In a slow cooker, combine chicken, salsa verde, water/broth, garlic, and salt and pepper. Cook on low for 6-8 hours.
2. Preheat oven to 400 degrees F.
3. Transfer the chicken to a large bowl. Using a fork, shred the chicken.
4. Add cheese, black beans, and olives to the bowl. Mix well. Season with salt and pepper.
5. Place the tortillas on a parchment-lined baking sheet. Spray one side of the tortillas with olive oil or avocado oil spray. Turn the tortillas over.
6. Fill the tortillas (unsprayed side) with the chicken mixture. Then fold it over. Top with more cheese if desired.
7. Bake for approx 10-15 minutes, or until they are crispy.
8. When the tacos are baking, prepare the chipotle lime aioli: add all of the aioli ingredients to a small bowl. Whisk to combine.
9. Top with your favorite toppings. Enjoy!