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