My family (like most I think) absolutely love tacos. No matter which way you spin ’em, we will gobble them up. Fajitas, enchiladas, anything in the Mexican Food category. Giving up gluten meant big changes in this department for me. I loved my soft shelled tacos! Thank goodness for corn chips. We usually wind up making any form of taco or fajita into nachos now.
Recently I found myself in a recipe bind and started browsing Pinterest for some new recipes. I had never tried carnitas before and to be honest, didn’t even know what they were. I found a recipe done by Isabel Eats and the beautiful photos just sucked me right in. You can check our her original recipe here: Mexican Slow Cooker Chicken Carnitas Tacos. I followed her recipe almost to the tee. With the exception of the sugar. As you guys may know I’ve also taken a giant step back from sugars. So I will share with you my few little differences and just what my family and I did to make this yummy dish into our perfect nachos! I also went big on this recipe! I wanted to make sure I could feed our family of 5 for as many days as possible. I mean, we stocked up on corn tortilla chips at Costco, so it was kind of necessary.
4 chicken breasts
4 cloves minced garlic
2 Tablespoons chilli powder
4 teaspoons cumin
3 juiced limes
1/4 cup cilantro
1 teaspoon salt
(starred items we chose to use)
*Pico de gallo
1. Place chicken breasts, salt, chili powder, garlic and cumin into crock pot. Cook on low for 4-5 hours. (I was surprised that cooking on low ours were done at exactly 4 hours)
2. Shred meat with fork and drain juices if necessary.
3. Add cilantro and lime juice. Stir. Cook additional 10 minutes.
4. Top your chips with chicken mixture and any additional toppings.
It’s crazy how easy this recipe is! I mean, anything with a crock pot already has my undivided attention especially when it goes hand in hand with Mexican food. I appreciate anything that stays nice and low maintenance for me!