Cheese Shell BBQ Chicken Tacos

For the cheese shells:

1. Create 2 circular piles of shredded cheddar cheese on parchment paper.
2. Bake at 350°F (175°C) for 5-7 minutes, or until the edges begin to brown.
3. Let the cheese shells cool for 2 minutes.
4. Carefully place each warm, pliable shell over a cooking utensil (like a spoon handle) positioned between two cups, to shape them into a taco shell.
5. Leave them there until they harden.

For the BBQ chicken filling:

1. Slow cook 12 oz frozen chicken breast on high for 3 hours with 3 tablespoons of butter and 1/4 cup of low carb BBQ sauce.
2. Shred the chicken once cooked.

Assemble your tacos:

Fill the hardened cheese shells with the BBQ chicken and enjoy!