Description
Slow-cooked shredded chicken breast infused with aromatic fresh rosemary and pungent garlic. A refined alternative to traditional taco fillings.
Ingredients
Scale
- 1.5 lbs chicken breast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 8–12 corn or flour tortillas
Instructions
- Mince the garlic and finely chop the fresh rosemary needles.
- Rub chicken breasts with olive oil, salt, pepper, and minced garlic.
- Place the seasoned chicken in the slow cooker and sprinkle rosemary on top.
- Pour chicken broth and lemon juice around the sides of the chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the internal temperature reaches 165F.
- Transfer chicken to a plate and shred using two forks.
- Stir a few tablespoons of the cooking liquid back into the shredded meat.
- Serve in warmed tortillas with desired toppings.