Slow Cooker Soft Chicken Tacos with Pineapple Salsa
Author: DeeDeeDoes
Prep time:
Total time:
Serves: 4
- Pound of Boneless, Skinless Chicken Breasts
- 1.5 Cups of Frozen Corn Kernals, Thawed
- 12 oz of Trader Joe’s Pineapple Salsa
- 1.5 Teaspoons of Ground Ancho Chili Powder
- Salt/Pepper to Taste
- 8 Ole Extreme Wellness High Fiber Low Carb Tortillas
- Vegetable Cooking Spray
- Mix the corn and salsa together in a bowl. Spoon ½ of this mixture into 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.
- Return to the slow cooker and reseason with more salt and pepper to taste.
- Divide the mixture among 8 Ole Extreme Wellness Tortillas.
- This makes 4 servings at 9 Points each. Each serving is 2 loaded Tortillas. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/mouth-watering-weight-watchers-green-plan-packable-lunch-recipes/
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