Slow cooker Chicken tacos

Slow-Cooker-Chicken-Tacos-715x358.jpg
 
 

Slow Cooker Chicken Tacos

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

Course Main Course

Cuisine Mexican

Keyword gluten free, High in Fiber, High in Protein, Made Without Dairy

Prep Time 20 mins

Cook Time 3 hrs

Total Time 3 hrs 20 mins

Servings 4 Servings (2 tacos each)

Author Beachbody

Ingredients

  • 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

Instructions

  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. 

Container Equivalents
½ Green
1 Red
1 Yellow
1 Blue

2B Mindset Plate It!
Add a side salad or veggies for a great lunch option.