Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless (, skinless chicken breasts)
  • salt and fresh ground pepper to taste
  • 1 jar ((16 ounces) chunky tomato salsa)
  • 1 lime (, juiced)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 3 garlic cloves (, minced)
  • 1/4 cup chopped fresh cilantro or parsley
  • 10 to 12 Low Carb Whole Wheat Flour Tortillas
  • sliced avocado
  • chopped red onions
  • nonfat plain yogurt
  • chopped fresh parsley or cilantro

Instruction

  • Season chicken breasts with salt and pepper; arrange on the bottom of your slow cooker and set aside.
  • In a mixing bowl, combine salsa, lime juice, chili powder, cumin, garlic, and cilantro or parsley; mix until thoroughly combined.
  • Pour salsa mixture over chicken and turn chicken to coat.
  • Cover with a lid and cook on HIGH for 2.5 to 3 hours, or on LOW for 4 to 4.5 hours.
  • Transfer chicken to a cutting board and shred with two forks.
  • Stir the chicken back into the slow cooker; evenly divide chicken over warm tortillas and garnish with avocado, red onions, yogurt, and parsley or cilantro.
  • Serve.