Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup diced tomatoes
- 1 ripe avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Place chicken breasts in the crockpot and sprinkle with chili powder, cumin, garlic powder, salt, and pepper. Pour chicken broth over the chicken.
- Cover and cook on low for 6 hours, or until chicken is tender and easily shredded.
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot and mix with juices.
- Warm tortillas in a skillet or microwave. Fill each tortilla with shredded chicken and top with diced tomatoes, avocado slices, cilantro, and a squeeze of lime.
Notes
- You can skip the broth if using a slow cooker with a tight lid; the chicken will still stay moist.
- For a dairy-free option, omit cheese and sour cream.
- Serve with additional toppings like shredded cheese or sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 taco
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg