Crockpot Chicken Tacos (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 lbs chicken breasts boneless, skinless
02 - 1 yellow onion finely chopped
03 - 4 garlic cloves minced
04 - 16 oz chunky salsa
05 - 1/2 lime's juice
06 - 2 tsp paprika
07 - 2 tsp ground cumin
08 - ¼ tsp chili powder
09 - ½ tsp ground coriander
10 - 1/2 tsp sea salt
11 - 1/4 tsp black pepper
12 - 12 tortillas Mission Carb Balance

→ Toppings

13 - 2 avocados mashed
14 - 4 tbsp sour cream
15 - 1 lime sliced
16 - Fresh cilantro chopped

# Instructions:

01 - Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
02 - Cover and cook on high for 3 hours or for 6 hours on a low function.
03 - Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
04 - Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
05 - Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.