Slow Cooker Philly Cheese Chicken Tacos (gluten free!)
- 1 cup thinly sliced white onion
- 2 cups thinly sliced green bell pepper (I used yellow too!)
- 2 cloves garlic, minced
- 4 skinless, boneless chicken breasts, kept whole
- 1 tablespoon olive oil
- ½ tsp EACH - paprika, chili powder, garlic powder, onion powder, dried thyme, dried majoram, dried basil, salt, and pepper
- 1 tablespoon Worcestershire Sauce
- 8 small corn flour soft tortilla shells
- 4oz shredded or sliced part skim mozzarella
- In a small bowl combine all spices.
- Add olive oil to slow cooker and turn to high heat.
- Add onions, green peppers and garlic.
- Place chicken breasts overtop of vegetables and season with spice mix.
- Add in worcestershire sauce.
- Cover and cook for 3-4 hours. Check after 3 hours, when chicken is done it will "pull apart" with a fork.
- Serve mixture over taco shells and layer ½ oz part skim mozzarella cheese on each taco.
- Enjoy!
Serving size: 2 tacos Calories: 420 kcal Fat: 14g Carbohydrates: 27g Sugar: 2g Fiber: 3g Protein: 40g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/slow-cooker-philly-cheese-chicken-tacos-gluten-free/
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