Slow-cooker Mexican shredded chicken

Hey —

This is our meal-prep base from the reel. The slow cooker does the work, and the chicken becomes the fast protein for whatever the week needs — bowls, salads, quesadillas, or a stuffed sweet potato.

What you need

Tap each item as you get it out.

• Chicken breasts
• Taco seasoning
• Salsa
• Fresh cilantro (optional)

How it comes together

1. Put the chicken breasts in the slow cooker with taco seasoning and salsa.
2. Cook on high to get it going, then turn it down to low until the chicken pulls apart easily.
3. Shred the chicken right in the pot with forks and stir it through the sauce.
4. Add chopped cilantro if you like it, then portion it into containers for the week.

Swaps and serving ideas

• Burrito bowl: lettuce, black or pinto beans, bell pepper, cheese, avocado or guacamole, hot sauce, pickled onions, and Greek yogurt.
• Also great in salads, quesadillas, or a taco-stuffed baked sweet potato.
• Treat it as a base: cook once, then build different meals from it all week.

The shape

• Protein you can get fast: shredded chicken from the fridge
• Produce: lettuce, bell pepper, salsa, pickled onions, avocado
• Carb you already use: beans, a tortilla for quesadillas, or a baked sweet potato

Starting vs already tracking

• Curious / restarting: one pot of chicken is several easy meals. Log the build you actually eat.
• Already tracking: the chicken stays the same all week, so logging it gets faster every time.

— Eljan Health Co.