Slow Cooker Soft Chicken Tacos with Pineapple Salsa
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Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Next add the chicken breasts to the slow cooker. Season them with salt, pepper and the ancho chili powder.
  3. Pour the remaining corn and salsa mixture on top of the chicken breasts.
  4. Cover and cook on low for 5 hours or on high for 2½ hours.
  5. Transfer chicken breasts to a plate and shred or cut into bite size pieces to fit on the tortillas.
  6. Return to the slow cooker and reseason with more salt and pepper to taste.
  7. Divide the mixture among 8 Ole Extreme Wellness Tortillas.
  8. 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/