Slow Cooker Chicken Tacos

Total Time: 3 hr. 20 min. Prep Time: 20 min. Cooking Time: 3 hr. 

Makes 4 servings (2 tacos each)

1 cup low-sodium organic chicken broth 

4 cloves garlic, finely chopped 

2 medium jalapeño peppers, seeded and deveined, chopped (optional) 

2 Tbsp. chili powder 

2 tsp. ground cumin 

2 tsp. ground smoked paprika 

½ tsp. sea salt (or Himalayan salt) 

2 bay leaves 

1 lb. raw chicken breast, boneless, skinless 

8 (6-inch) corn tortillas, warm 

1 cup pico de gallo (or fresh tomato salsa) 

1 medium ripe avocado, sliced 

1 medium lime, cut into 4 wedges 

¼ cup finely chopped fresh cilantro 

1 cup nonfat refried beans, warm

 1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. 

Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender. 

2. Transfer chicken to a cutting board and shred with 2 forks. 

3. Evenly divide chicken between tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro. 

4. Serve two tacos with ¼ cup refried beans; serve immediately. 

Tip: You can store cooked chicken in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. 

Nutritional Information (per serving): Calories: 393 Cholesterol: 65 mg Fiber: 9 g Total Fat: 11 g Sodium: 919 mg Sugars: 4 g Saturated Fat: 2 g Carbohydrates: 41 g Protein: 35 g 

Container Equivalents 1 1½ 1 

2B Mindset Plate It! Add veggies or a side salad for lunch.

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