Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 cup low-sodium chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 8 tortillas (flour or corn)
- Toppings: shredded lettuce, diced tomatoes, shredded cheese (customizable)
Instructions
- Rinse and pat dry the chicken breasts.
- In a skillet over medium heat, add a splash of oil and sauté the diced onions until translucent (about 5 minutes).
- Add minced garlic, cumin, and chili powder to the skillet; stir for about 1 minute until fragrant.
- Place the chicken in the crockpot and top with the sautéed onion mixture and chicken broth.
- Cook on low for 6-8 hours or high for 3-4 hours until tender.
- Shred the chicken in the pot using two forks; stir well.
- Serve on warm tortillas with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg