Oh my goodness! These tacos are OUT of this world! Personally, I think the chipotle peppers in the adobo sauce are what made this taco meat so flavorful, but I’m probably a little biased since I made that addition to the original recipe. There is plenty of liquid to let this cook as long as you need to without drying out, and the meat just flakes apart with the touch of a fork. Reheats beautifully, too!
Homemade Taco Seasoning
- 3 Tbsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp dried onion flakes
- 3/4 tsp garlic powder
- 3/4 tsp oregano
- 1 tsp crushed red pepper flakes
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1 1/2 Tbsp cumin
- 2 tsp kosher salt
- 1 Tbsp black pepper
Mix it all together! The mix can be stored in an airtight container for up to a year! 2 1/2 tablespoons = 1 store-bought packet.
- 2 1/2 Tbsp taco seasoning mix (recipe above) or 1 packet of store-bought
- 15 oz low-sodium chicken broth
- 1 14.5oz can diced tomatoes and liquid
- 4 boneless skinless chicken breasts (about 5 ounces each)
- 2 chipotle peppers in adobo sauce + 2 Tbsp adobo sauce
- Your favorite taco fixins (lettuce, tomatoes, sour cream, etc.)*
In a large bowl or measuring cup pour the chicken broth in, and use a fork to whisk in the taco seasoning mixture.
Spray the slow cooker with non-stick cooking spray. Open the diced tomato can and pour all contents over the bottom of the slow cooker. Lay the chicken breasts on top of the tomatoes and pour the broth, seasoning, and adobo peppers and sauce over that. Cover and cook on LOW for 6-10 hours. The chicken should fork apart easily in the crock pot. Serve. Yield: 5 servings (4-ounces each).
Nutrition Information (per serving)*: 146 calories; 2.8 g. fat; 65 mg. sodium; 460 mg. sodium; 5.8 g. carbohydrate; 1.6 g. fiber; 24.2 g. protein
*Nutrition information is for the meat only – tortilla and taco fixin’s are not accounted for. Enjoy! Question: Hard shell or soft shell tacos? I always do soft corn shells…so much flavor and healthier, too!