I was craving Mexican inspired flavors the other day and I also wanted to make something for dinner that was easy. So I put my slow cooker to use and tossed in some basic Mexican style ingredients that I had on hand. The result was this moist, delicious, spicy chicken taco.

This is a great recipe for any time of the year–cold or hot. I served ours with a side of brown rice because I have been doing the Trim Healthy Mama diet, so this turned the meal into an E (Energizing) one. I also was sure to add only a scant 1 teaspoon of cheese to keep it on the E spectrum. To add a zip of acidity, I squeezed a bit of fresh lime juice.

Here are handful of other Trim Healthy Mama approved topping ideas (remember, which toppings and sides [and their quantities] you select to go along with this chicken taco can alter it from its FP [Fuel Pull] origin to either an E or an S [Satisfying] or even a Crossover): cheese, lime juice, sour cream, onions, fresh chopped cilantro, lettuce, rice, beans, salsa, green chili, tomatoes, queso, homemade bacon bits, shredded radishes, and extra seasoning (such as paprika or red pepper flakes).

Slow Cooker Chicken Tacos

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Course 12:1

Cuisine FP

Ingredients

  

• 6 chicken breasts
• 4 c. chicken broth or stock
• 8 dried peppers (any kind will do)
• 5 cloves garlic, peeled and smashed (still whole)
• 1 bay leaf
• 1 tbsp. dried oregano
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. Real Salt
• 1/2 tsp. ground black pepper
• 3 tbsp. arrowroot powder {THM Variation: 1 tbsp. glucomannan}
• 8 medium tortillas {THM & LC Variation: use low-carb tortillas; GF Variation: use gluten-free tortillas)
• 1/2 c. fresh cilantro, chopped

Instructions

1. Place the chicken breasts, broth, peppers, garlic, bay leaf, oregano, cumin, chili powder, salt, and pepper in a slow cooker. Allow to cook on low for 4 hours or until chicken is cooked through.
2. Remove the chicken and shred it; set aside.
3. Pour the liquid from the slow cooker into a saucepan. Bring to a boil. Allow to reduce until about half. Add the arrowroot powder and heat until lightly thickened. Remove from heat and stir in the shredded chicken.
4. Serve over warmed tortillas.

 

Notes

Top with freshly chopped cilantro and any other desired toppings such as cheese, sour cream, lettuce, avocado, hot sauce, freshly squeezed lime juice, and so on {THM: which toppings you choose can turn this dish into an S, E, or XO}.

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