Slow Cooker Chicken Tacos
Ingredients:
1 C low sodium organic chicken broth
4 cloves garlic finely chopped
2 medium jalapeno peppers seeded and deveined, chopped (optional)
2 Tbsp chili powder
2 Tbsp ground cumin
2 Tbsp ground smoked paprika
1/2 tsp sea salt or Himalayan salt
2 bay leaves
1 lb raw chicken breast boneless, skinless
8 (6 inch) corn tortillas warm
1 C pico de gallo or fresh tomato salsa
1 medium ripe avocado sliced
1 medium lime cut into 4 wedges
1/4 C finely chopped fresh cilantro
Instructions:
- Place chicken broth, garlic, jalapenos (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 2 1/2 to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
- Transfer chicken to a cutting board and shred with 2 forks.
- Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice and cilantro, serve immediately.