Slow Cooker Mexican Shredded Chicken Tacos

• Gluten free

• Meat

  • 2 Chicken breasts (about 1 pound, large boneless skinless

• Produce

  • 1 Avocado
  • 1 14.5-oz can Hunt's diced tomatoes
  • 2 cups Lettuce
  • 1/2 Red onion

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 1 Corn tortilla taco shells

• Dairy

  • 1 Mexican cheese
  • 1 Sour cream

Found on tasteslovely.com

Description

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 pound)
• (1) 14.5-oz can Hunts Diced Tomatoes
• 1 cup chicken broth
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• corn tortilla taco shells
• 2 cups shredded lettuce
• ½ red onion, chopped
• 1 avocado, chopped
• shredded mexican cheese
• sour cream

Directions

• In your slow cooker, combine the chicken (if its frozen, no need to defrost, throw it in frozen), Hunts diced tomatoes, chicken broth, cumin, salt and pepper. Cover and cook on low for 8 hours, or high for 4 hours. When it is done cooking, shred the chicken using 2 forks in the slow cooker. Will be falling apart and shred very easily. Stir around in juices.
• Build tacos by adding shredded chicken and toppings of choice.
• Leftovers will keep refrigerated in an airtight container for 5 days.