Ingredients:

  • lbs Boneless, Skinless Chicken Breasts
  • cup Chicken Broth (low sodium preferred)
  • (10 oz) can Diced Tomatoes & Green Chillies (undrained)
  • standard packet Taco Seasoning
  • tsp Onion Powder
  • tsp Garlic Powder
  • tsp Ground Cumin
  • /2 tsp Dried Oregano
  • Tbsp Freshly squeezed Lime Juice
  • /2 tsp Salt
  • /2 tsp Black Pepper
  • Corn or Flour Tortillas

Instructions:

  1. Pat the chicken breasts dry with paper towels and place them in the bottom of the slow cooker insert. Season lightly with initial salt and pepper.
  2. In a small bowl, briefly whisk together the taco seasoning, onion powder, garlic powder, cumin, and oregano.
  3. Pour the chicken broth and the undrained diced tomatoes/chillies over the chicken. Sprinkle the dry seasoning blend evenly over the top.
  4. Cover the slow cooker. Cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is fork-tender and easily falls apart.
  5. Remove the chicken breasts from the cooker and place them on a cutting board or large plate. Leave the liquid mixture in the slow cooker. Use two forks to shred the chicken thoroughly.
  6. Return the shredded chicken to the slow cooker. Stir well to incorporate all the flavourful liquid. Stir in the fresh lime juice.
  7. If the mixture seems too liquidy, let the mixture simmer uncovered on High for the last 30 minutes to allow some liquid to evaporate and thicken slightly.
  8. Warm your tortillas according to package directions. Serve the Crockpot Chicken Tacos filling immediately with your preferred toppings like slaw and pickled onions.