Slow Cooker Shredded Chicken for Tacos

"Slow Cooker Shredded Chicken for Tacos" lands at 17g of protein for 112 calories a serving, which makes it an easy way to hit a protein target on Ozempic, Wegovy, Mounjaro or Zepbound without overeating.

Ingredients

• 4 boneless (skinless chicken breasts (4 oz each))
• 1 cup unsalted chicken broth
• 1 cup low sodium salsa
• 2 tbsp salt free taco seasoning

Method

1. 1Lightly coat the inside of the slow cooker insert with nonstick spray.
2. 2Lay the chicken breasts in a single layer across the bottom.
3. 3In a small bowl, whisk the chicken broth, salsa and taco seasoning until the seasoning is fully blended in.
4. 4Pour the mixture evenly over the chicken — no need to stir.
5. 5Cover and cook on LOW for 6–7 hours or HIGH for 3–4, until the chicken is tender, cooked through, and reads 165°F.
6. 6Lift the breasts onto a board or into a bowl and shred with two forks; they should come apart easily.
7. 7Return the shredded chicken to the pot and stir it through the sauce. It can hold on Keep Warm for up to an hour before serving.
8. 8Lift the chicken out with a slotted spoon or tongs — it's ready for tacos, salads, burrito bowls, quesadillas or nachos.

Tips for GLP-1 appetites

• Not the gentlest option on a rough stomach day — better suited to when appetite and digestion feel normal.
• At 17g of protein a serving, this alone gets you a meaningful chunk of the way to a daily 80–120g protein target.