Ingredients
Scale
- 2 pounds Boneless, Skinless Chicken Breasts
- 1 packet Taco Seasoning
- 1 cup Chicken Broth
- 1 Red Bell Pepper (Sliced)
- 1 Green Bell Pepper (Sliced)
- 1 Medium Onion (Chopped)
- 1 Fresh Lime (Juice)
- 1 handful Fresh Cilantro (Chopped)
- 8 small Corn or Flour Tortillas
- Optional Toppings: Shredded cheese, sour cream, avocado, salsa
Instructions
- Prepare the ingredients by chopping the onions and bell peppers.
- In the slow cooker, place the chopped onions and bell peppers.
- Add the chicken breasts on top of the vegetables.
- Sprinkle the taco seasoning evenly over the chicken breasts.
- Pour the chicken broth into the slow cooker.
- Squeeze the juice of one lime over the contents.
- Cover and set the slow cooker to low heat for 6 to 8 hours or high heat for 4 to 5 hours.
- Check the chicken during the last 30 minutes of cooking and shred with a fork.
- Warm tortillas in a skillet or microwave.
- Serve warm with shredded chicken and toppings.
Notes
Store leftover chicken in an airtight container for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg