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.