Slow Cooker Soft Chicken Tacos with Pineapple Salsa
Author: DeeDeeDoes
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4
- 2 pounds of Boneless, Skinless Chicken Breasts
- 2 cups of frozen Corn Kernals
- 1 Jar (12 oz) of Trader Joe’s Pineapple Salsa
- 1.5 Teaspoons of Ground Ancho Chili Powder
- Salt/Pepper to Taste
- 4 Ole Extreme Wellness High Fiber Low Carb Tortillas
- Vegetable Cooking Spray
- Mix the corn and half of the salsa together in a bowl. Spoon half of this mixture in a slow cooker that has been sprayed with vegetable cooking spray.
- Next add the chicken breasts to the slow cooker. Season them with salt, pepper and the ancho chili powder.
- Pour the remaining corn and salsa mixture on top of the chicken breasts.
- Cover and cook on low for 5 hours or on high for 2½ hours.
- Transfer chicken breasts to a plate and shred or cut into bite size pieces to fit on the tortillas.
- Add the remaining salsa into the slow cooker. Season again with more salt and pepper to taste.
- Serve the chicken in the Ole Extreme Wellness Tortillas and add some of the corn/salsa mixture from the slow cooker on top.
- This makes 4 servings at 3 Points each. Each serving is 1 Tortilla, Chicken and some of the sauce on top. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/delicious-healthy-weight-watchers-slow-cooker-crockpot-recipes/
3.5.3251