Slow-Cooker Pulled Chicken Tacos

This is very similar to Sonya’s Skinny Chicken recipe…depending upon what you have on hand, this is another option! We ate these tonight and they were very good. After it cooks, there’s a little less juice than there is with the skinny chicken recipe. From Dierbergs‘ monthly recipe book.

2-3 lbs boneless, skinless chicken breast (original called for 1 1/2 lbs of breast + 1 1/2 lbs of boneless thighs, but I used all chicken breast)
1 can (10 oz) petite diced tomatoes with green chiles (I put this through the food processor…chunky foods do not go over well here, and in an effort to promote trying new tastes, I’ll puree something like this!)
2 cloves garlic, crushed or minced
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh lime juice (I forgot this step…oops! Would have been good, though.)
Minced fresh parsley or cilantro, optional
20 flour tortillas
Toppings for tacos: cheese, shredded lettuce, diced tomatoes, sliced green onions, etc.

Place chicken in a slow cooker that has been sprayed with non-stick cooking spray (I didn’t do this, and it wasn’t really a mess). In a small bowl, combine tomatoes, garlic and seasonings. Pour over chicken. Cook until chicken is tender, about 6-8 hours on low or 4-5 hours on high.

Remove chicken to cutting board and shred with 2 forks. Return shredded chicken and any juices on the board to cooker and stir to combine. Stir in lime juice and cilantro/parsley. Serve on tortillas and with toppings.

This freezes easily for a quick dinner, too!

1/2 tsp ground black pepper

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