Slow Cooker Chicken Tacos

Bring the flavor of your favorite Mexican restaurant home with this recipe for moist and juicy Slow Cooker Chicken Tacos.

(Makes 4 Servings (2 tacos each))

Source: BODi On-Demand Nutrition Blog.

Prep Time: 20 mins Cook Time: 3 hrs Total Time: 3 hrs 20 mins

What You Need

• 1 cup low-sodium organic chicken broth

• 4 cloves garlic, finely chopped

• 2 medium jalapeño peppers, seeded and deveined, chopped (optional)

• 2 Tbsp. chili powder

• 2 Tbsp. ground cumin

• 2 tsp. ground smoked paprika

• ½ tsp. sea salt (or Himalayan salt)

• 2 bay leaves

• 1 lb. raw chicken breast, boneless, skinless

• 8 (6-inch) corn tortillas, warm

• 1 cup pico de gallo (or fresh tomato salsa)

• 1 medium ripe avocado, sliced

• 1 medium lime, cut into 4 wedges

• ¼ cup finely chopped fresh cilantro

How To Make

1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

2. Transfer chicken to a cutting board and shred with 2 forks.

3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.

Estimated Nutritional Information (per serving):

Calories 333 - Calories from Fat 99

% Daily Value*

Total Fat 11g - 17%

Saturated Fat 2g - 10%

Cholesterol 65mg - 22%

Sodium 774mg - 32%

Total Carbohydrates 30g - 10%

Dietary Fiber 8g - 32%

Sugars 4g

Protein 31g - 62%

* Percent Daily Values are based on a 2000 calorie diet.

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