I love a prep ahead protein that lasts for a few meals and is even better as a leftover. Barbacoa beef is one of my favorite make-ahead dishes; typically it is a slowly cooked, shredded and spiced beef dish stuffed into tortillas or spooned over rice bowls. I took the same concept and applied it to chicken to give an option for folks who don’t love red meat, but still want a savory base for a variety of dishes.

I served this over brown rice with grilled corn, slaw, avocado, and a hefty drizzle of cilantro lime sauce. You can stuff it into a burrito with refried beans and cheese or top a salad with it. The goal here is to give you two versatile elements (the chicken and drizzle) to help make getting dinner on the table easier all week long.

Slow Cooker and Instant Pot directions are included. The Dutch oven directions are similar to the slow cooker, and will gently simmer for about 2 hours on the stovetop or in the oven at 300’.