Slow Cooker Shredded Chicken Tacos With Avocado Lime Crema
Shredded chicken slowly cooked in fire roasted tomatoes with green chiles and fajita vegetables on a crispy low carb tortilla, topped with an avocado lime crema sauce.
Servings 4
Calories 310kcal
Equipment
- Slow Cooker
- Chef knife
Ingredients
Tacos
- 1 lb boneless, skinless chicken breasts, halved
- ½ medium red bell pepper, sliced
- ½ medium green bell pepper, sliced
- ½ medium yellow bell pepper, sliced
- ½ white onion, sliced
- 3 cloves garlic, minced
- ½ 14.5 oz can fire roasted tomatoes with green chiles
- ½ lime, juiced
- 1 ½ tbsp taco seasoning
- Low carb tortillas
Avocado Lime Crema
- 2 cups Trader Joe's Avocado's Number Guacamole To Go
- 2 tbsp plain nonfat greek yogurt
- ½ lime, juiced
- Sea salt, to taste
Instructions
- Plug in your slow cooker and place on high heat. Spray the inside with olive oil cooking spray.
- Halve chicken breasts and place in the slow cooker. Season both sides of the breasts with the taco seasoning. Pour half of the can of the fire roasted tomatoes with green chiles over the chicken.
- Slice the bell peppers and onion, mince the garlic, juice the lime and place on top of the chicken.
- Cover the slow cooker and cook on high for 4 hours.
- After 4 hours, switch the slow cooker to the warm mode. Grab two forks and shred the chicken within the juice of the mixture. Cover the slow cooker and keep on warm until ready to serve.
- Place the ingredients for the avocado lime crema in a bowl and whisk together.
- Heat low carb tortilla in a skillet over medium heat until the tortilla reaches your preferred amount amount of crispy. Place ¼ of the meat mixture onto the crisped tortilla with a ¼ of the avocado lime crema.
Notes
Macros per serving (recipe yields 4 servings): 26g carbohydrates, 10g fat, and 28g protein.