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Slow cooker tacos are a quick dinner idea! From freezer to crock pot, these slow cooker shredded beef tacos are a quick and delicious meal with the flexibility to have all sorts of toppings.

Total Prep Time: 6-8 hours Makes: 5-7 servings

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!


1 organic chuck roast, frozen
1 small organic onion, sliced
1/2 cup water
organic seasonings to taste
(suggested: sea salt, garlic powder, onion powder, seasoning salt)


  1. Take frozen chuck roast out of the freezer and run it under warm water, just enough to get the packaging off.
  2. Place in slow cooker with water and sliced onions.
  3. Generously season roast.
  4. Cook on low for 6-8 hours or until tender. Shred with a fork.
  5. Add shredded beef to gluten-free taco shells or lettuce with your favorite toppings to make into a taco salad and enjoy!


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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