One of my favorite types of food is mexican. I love the taste and the textures, but I don't love the calories! This recipe is not only low in fat, but a great source of protein. You can change it up by using pork or beeg as well! Not to mention, the kids will eat it too! Enjoy!
SLOW COOKER CHILI CHICKEN TACOS
4- 6 boneless, skinless chicken breasts
SLOW COOKER CHILI CHICKEN TACOS
1 garlic clove, thinly sliced
1/2 cup your favorite salsa
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.
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