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The best Slow Cooker Taco Chicken recipe perfect for tacos, burritos, even quesadillas! This healthy Mexican shredded chicken is so easy to throw in the Crock-Pot, it’s gluten-free, paleo, and allergy-free! Grab your favorite taco sauce and relax as your weeknight dinner cooks itself to perfection! What’s easier and more delicious than slow cooker chicken? The most requested weeknight dinner in the household and one that doesn’t need much planning! Get out that vintage Crock-Pot, chicken breasts, taco sauce, and few extra Mexican ingredients, and let dinner cook itself! (While you drool over the smell of the chicken simmering away in the slow cooker!) The best part? You can shred the taco chicken and use it in meals throughout the week, making it an optimal meal prep option! How to make taco chicken in the slow cooker You only need a few ingredients, technically you only need chicken and taco sauce, but to make this chicken meal worthy and ready for tacos straight from the crock, I suggest adding a few “extras” to the mix! • Mild or Spicy Taco Sauce (I use this sauce) That’s it! Just dump all your ingredients in the slow cooker, set it to low for 6 hours or on high for 4 hours. You can’t mess this up! It’s totally hands off! When you come home from work it will be done for you or it will just be cooking itself while you work from home, never having to think about blocking out an hour for dinner prep! How to make shredded chicken for tacos Once you’ve cooked the taco chicken in the slow cooker or Crock-Pot, you have a few easy options for shredding it

These are the best Gluten-Free Carrot Cake Doughnuts you’ll ever bake! Healthy donuts topped with a delicious vegan cream cheese frosting, they’re allergy-free, sugar-free, easily whipped up in one bowl, and baked in 12 minutes! This kid-friendly breakfast or dessert recipe is perfect for any springtime treat or Easter celebration! You can’t have too much carrot cake! Nor can you have too many doughnuts! Combine the two and you’ll have a new favorite dessert (okay, and breakfast!) on your hands! You know we’re all about carrot cake for breakfast and carrot cake for dessert here on Strength and Sunshine. Since doughnuts can go either way, carrot cake doughnuts seemed like just the Springtime recipe you’d need! Baked in a quick 12 minutes, gluten-free, vegan, allergy-free, and sugar-free! Topped with an easy, creamy, sweet dairy-free cream cheese frosting…what more could you want? These doughnuts are modeled off my gluten-free carrot cake cupcakes! A slightly scaled down version of the recipe, prime for baking in a single donut pan! All you need are your classic carrot cake ingredients: gluten-free all purpose flour, baking powder, vegan egg replacement, carrot puree, shredded carrot, sugar-free sweetener, vanilla, cinnamon, ginger, nutmeg, a touch of crushed pineapple, some raisins, and a small amount of non-dairy milk! No pecans or walnuts in these nut-free carrot cake doughnuts either! I bet you have all those ingredients on hand which may or may not be a bad thing (#doughnutaddiction)

These healthy Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting are allergy-free (no nuts! ), sugar-free, and perfectly flavored! I guess that’s up for debate, but these gluten-free carrot cake cupcakes are sugar-free besides natural sugars and don’t contain heavy fats and oils, well, except for the vegan cream cheese frosting! These carrot cake cupcakes only have the essentials: gluten-free all-purpose flour, baking powder, vegan egg replacement, fresh carrots, carrot puree, erythritol (sugar-free sweetener), vanilla, spices, some raisins, crushed pineapple, and a touch of dairy-free milk! While the gluten-free cupcakes are cooling from the oven, this is prime time to whip up your vegan cream cheese frosting.

These Gluten-Free Easter Bunny Cut-Out Sugar Cookies are vegan, allergy-free, kid-friendly, and fun to decorate and customize with sugar-free icing! Classic cut-out sugar cookies are always a great holiday dessert to serve to guests, but these Gluten-Free Easter Bunny Cut-Out Sugar Cookies are a perfect allergy-free and vegan alternative to Easter egg dying and traditional baking! These Gluten-Free Easter Bunny Cut-Out Sugar Cookies are the perfect alternative to your traditional Easter egg dying! To make these gluten-free cut-out sugar cookies you only need to mix together the cookies dough, allow it to chill just for 30 minutes, then you roll on the cookie dough on a flat surface.