Slow-Cooker Chicken Tacos Recipe

Ingredients:

2 teaspoons ground cumin

½ teaspoon salt

½ teaspoon black pepper

3 pounds boneless, skinless chicken thighs (about 12 thighs)

1 ½ tablespoons canola oil, divided

1 large onion, chopped

2 stalks celery, chopped

1 large carrot, peeled and chopped

1 medium jalapeno, sliced into thin rings (optional)

4 cloves garlic, minced

2 ½ cups salsa verde (green tomatillo salsa), divided

½ cup fat-free, reduced-sodium chicken broth

24 (6-inch) corn tortillas

¼ cup crumbled queso fresco cheese

¼ cup fresh cilantro leaves

2 lines, cut into wedges (optional)

Directions:

Before you begin: wash your hands.

1. In a small bowl, combine cumin, salt, and pepper. Rub mixture evenly over chicken thighs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes per side or until browned. Transfer to a 5-or-6-quart slow cooker. Repeat procedure with remaining chicken.

2. Heat remaining ½ tablespoon oil in pan over medium heat. Add onion, celery, carrot, jalapeno, and garlic; cook, stirring frequently, 5 to 7 minutes or until vegetables are tender and begin to brown. Transfer to slow cooker. Add 2 cups salsa and broth. Cover and cook on low 4 to 6 hours or until chicken shreds easily with a fork.

3.  Remove chicken to a large bowl using a slotted spoon; shred with 2 forks.

4. Warm tortillas according to package instructions. Fill each tortilla with about ¼ cup chicken mixture, 1 teaspoon cheese, 1 teaspoon salsa and ½ teaspoon cilantro. Serve with lime wedges if desired. 

Nutrition Information: 

Serving Size: 2 tacos

Serves 6 

Source: https://www.eatright.org/food/planning-and-prep/recipes/slow-cooker-chicken-tacos-recipe