Crockpot Chicken Tacos
These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They're flavorful, delicious and so easy to assemble.
Servings: 12 tortillas
Ingredients
- 2 lbs chicken breasts boneless, skinless
- 1 yellow onion finely chopped
- 4 garlic cloves minced
- 16 oz chunky salsa
- 1/2 lime’s juice
- 2 tsp paprika
- 2 tsp ground cumin
- ¼ tsp chili powder
- ½ tsp ground coriander
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 12 tortillas Mission Carb Balance
Toppings
- 2 avocados mashed
- 4 tbsp sour cream
- 1 lime sliced
- Fresh cilantro chopped
Instructions
- 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.
- Cover and cook on high for 3 hours or for 6 hours on a low function.
- 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.
- 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.
- Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.
Nutrition
Serving: 1 taco (6 oz) | Calories: 201kcal | Carbohydrates: 15.5g | Protein: 21g | Fat: 9.4g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.1g | Cholesterol: 58mg | Sodium: 532mg | Potassium: 575.5mg | Fiber: 10.7g | Sugar: 2.6g | Calcium: 36mg | Iron: 1.1mg