This is one of my recipes for using a slow cooker in the summertime. The idea is to keep it easy, tasty and healthy. This recipe is also gluten free if you use corn tortillas.
This makes for an easy leftover lunch too that is very
portable in plastic/glass containers.
Ingredients~
1 ½ pounds boneless chicken breasts
1 ½ pounds boneless chicken thighs
1 can (14.5 oz) diced tomatoes with green chiles
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
¾ teaspoon salt
½ teaspoon ground black pepper
¼ cup fresh lime juice
¼ cup cilantro, chopped
Cooking Spray, olive oil flavored
24 6-inch corn tortillas
Toppings~
Shredded lettuce, generously applied
Chopped Avocado, ¼ per person
Greek Yogurt, plain, 2 tablespoons per person
Shredded Mozzarella, 1 tablespoon per person
Picante Sauce, 2 – 4 tablespoons per person
Directions~
1. Place chicken in the slow cooker that has been lightly
coated with cooking spray.
2. In a small bowl mix together the tomatoes, garlic and
next 5 ingredients. Pour over the chicken.
3. Cook on low for 8 hours or on high for 5.
4. Remove cooked chicken to shred it; use two forks to pull
it apart. Return the chicken to the slow
cooker along with any juices. Stir in the lime juice and cilantro.
5. Serve up on warmed tortillas. Add toppings.
Serves 12. Each serving ¼ cup of pulled chicken taco mixture
split between 2 tortillas.
The perfect summertime recipe- easy, done ahead of time and has
leftovers so there is one less meal to cook!
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Easy and Tasty, you can beat the heat with these summer slow
cooker chicken tacos
(photo by LivligaHome).
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Complete
the meal with: slices of grilled pineapple.
Enjoy! And Live Vibrant!
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