Slow Cooker Chicken Tacos
Prep Time: 5 minutes
Cooking Time: 4 hours high or 6 hours low
You can shortcut this recipe by using a rotisserie chicken and shredding it instead of cooking the chicken in the slow cooker. Add a teaspoon or two of ground cumin to the slow cooker for extra flavor.
1 pound chicken breast, boneless and skinless
1 cup salsa, fresh, low sodium, refrigerator section
2 tomato(es), medium, chopped
1/2 avocado(s), Haas or any, peeled and chopped
1/2 cups cheese, jack or Mexican blend, reduced fat, shredded
2 tablespoons cilantro, fresh, chopped
2 cups lettuce, iceberg, shredded
6 tortillas, corn
cooking spray, olive oil type
Place the chicken breasts on the bottom of a slow cooker. Spoon the salsa (and cumin if desired) over the chicken and cook on low for about 6 hours or high for about 3 hours. Remove the chicken from the slow cooker and place on a plate to shred. Place the shredded chicken back into the slow cooker pot and mix with the salsa in the bottom of the slow cooker. Meanwhile, preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Spread the tortillas out on the baking sheet, coat with cooking spray and bake for 5 to 7 minutes until lightly crisp. (If you prefer soft tacos, place tortillas on a plate and wrap them with a damp paper towel. Microwave for about 45 seconds.) Fill each taco with chicken and remaining ingredients and serve. Shred the lettuce, chop the tomatoes, grate the cheese and cut the avocado. Place all of this on a platter and serve at the table.
Per Serving About: 220 calories, 8 g fat, 2.5 g saturated fat, 0 g trans fat, 50 mg cholesterol, 20 g protein, 18 g carbohydrates, 4 g dietary fiber, 190 mg sodium, Exchanges: 1 starch, 1 vegetable, 2 lean meat, 0.5 high fat meat, 0.5 fat Carb Choices: 1