We enjoy this zesty chicken in several meals including tacos, sandwiches, omelets and enchiladas. My little guys love to help measure the seasonings.
—Karie Houghton, Lynnwood, WA
Prep: 10 min. • Cook: 3 hours • Makes: 8 servings
3 tsp. chili powder
1 tsp. each ground cumin, seasoned salt and pepper
1/2 tsp. each white pepper, ground chipotle pepper and paprika
1/4 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/2 lbs. boneless skinless chicken breasts
1 cup chicken broth
16 corn tortillas or flour tortillas
Optional toppings: chopped tomatoes, sliced avocado, shredded cheddar cheese, thinly sliced green onions and torn romaine.
1. Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°).
2. Remove chicken; cool slightly. Shred with two forks. Serve with tortillas and toppings as desired.
Per serving: 2 tacos (calculated without toppings) equals 204 cal., 4g fat (1g sat. fat), 48mg chol., 409mg sodium, 23g carb. (1g sugars, 4g fiber), 20g pro. Diabetic Exchanges: 3 lean meats, 1 1/2 starch.
GOES GREAT WITH
Mom’s Spanish Rice is a great addition to these tacos! You’ll find the easy recipe here.