Slow cooker fiesta shredded meat. This easy dish is grain free and low carb, perfect for a taco salad or the filling for a burrito.
Summer is a busy time of being on the go. Often times we step outside to play in the morning and the next thing you know, diner time is rolling around.
This is the time of the year when I love to use my slow cooker. It is perfect to throw a meal in and forget it until dinner time.
Mexican meals are a favorite for us so we often have some form of it once a week. This recipe for Slow cooker fiesta shredded meat makes the perfect filling for tacos, burritos or even over a salad.
Everyone ones loves it and it is Trim Healthy Mama friendly.
Another bonus? You really can use any kind of meat. I like to use chicken breasts and then as is, it is is a fuel pull. I can have it over a salad with salsa, guacamole and sour cream for an S meal or over brown rice for an E meal.
You can also easily sub in a beef or pork roast and have the same turn out as wonderfully juicy, shredded meat. (All though then you are in the S category!)
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- Place all ingredients in the crock pot and salt well
- Place slow cooker on low for 8 hours.
- After a few hours, if the meat is done, take two forks and shred to allow the meat to slowly cook in the juice
- Taste to see if you need to add more salt.
So, easy peasy. This made two dinner for my family of four. If you don’t have to have it two nights in a row, this freezes nicely. (I love having a good stash of dinners in my freezer for busy nights)
If you need a slow cooker recommendation, this is the one I use and have been happy with it.
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This post is linked at Recipes to Nourish for Savoring Saturdays.