Shredded Cool Ranch Chicken Tacos

Apr 9

2 lbs Chicken Breast (Combo of breasts and thighs work great)

3 tbsps Extra Virgin Olive Oil

2 tbsps Red Wine Vinegar

1 tbsp Chili Powder

1 3/4 tbsps Black Pepper

1 tsp Sea Salt

1/2 tsp Ground Cumin

1/2 tsp Red Pepper Flakes

1/2 tsp Paprika

1/2 tsp Dried Oregano

1 1/2 tsps Garlic Powder

1 1/2 tsps Onion Powder

1 tbsp Dried Parsley

1 tsp Dried Onion Flakes

3/4 tsp Dried Dill Weed

To Cook: Add all ingredients into a slow cooker and cook on low for 6-8 hours. Shred chicken and mix the chicken with the sauce and spice in the crockpot.
To Serve: Place the shredded chicken on romaine lettuce leaves for a Paleo Taco or serve over a green salad. Don't forget the guacamole!
To Freeze: Place all the ingredients in a gallon freezer bag (chicken is uncooked). Remove as much of the air as possible, seal, store for up to 3 months. Don't forget to label your freezer bag.

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