Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium sweet onion, diced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 cup low-sodium chicken broth
- 8 tortillas (flour or corn)
- Your favorite toppings (cilantro, avocado, cheese)
Instructions
- Prep the chicken by placing it in the crock pot. Dice the onion and mince the garlic; add to the pot.
- Season chicken with cumin and chili powder generously.
- Pour chicken broth over the mixture to keep everything moist.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred chicken using two forks in the pot and mix well.
- Warm tortillas on a skillet, then fill them with shredded chicken and desired toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg