Prep Time: 20 mins
Cook Time: 6 hours
Servings: 4 servings
Ingredients
- 12 corn tortillas
For the chicken
- 1 lb chicken breasts
- 1 cup chicken broth
- 1 medium-sized yellow onion, diced
- 4 cloves minced garlic
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/3 cup Finely chopped chipotle peppers in adobo sauce
Toppings
- 1 (8oz) container store-bought salsa or pico de gallo
- 1/2 cup finely chopped cilantro
Pineapple salsa
- 1 cup frozen or fresh pineapple diced, change it up with peaches or mango
- 1 tbsp lime juice
- 1/3 cup red onion finely diced
- 2 tbsp chopped cilantro
- 1/2 tsp salt
Instructions
- Add chicken, broth, onion, garlic, chili powder, cumin, paprika, salt and chipotle peppers to slow cooker. Cook on high for 3 hours or low for 6 hours.
- When chicken is ready, shred right in the crockpot with a fork and knife.
- Serve chicken on corn tortillas and top with pineapple salsa, pico de gallo and cilantro. Enjoy!
Nutrition
Calories: 386kcal, Carbohydrates: 56g, Protein: 30g, Fat: 6g
Original recipe from The Girl on Bloor can be found here!
