SERVES 4 / PREP: 5 MINUTES / COOK: 6 TO 8 HOURS, 30 MINUTES / TOTAL: 6 TO 8 HOURS, 30 MINUTES
Tuesdays are for tacos, but tacos make a quick and easy meal for any weeknight, not to mention that they are also great to serve a crowd on the weekends. Versatility is a bonus, too. You can use this seasoned meat as a topping for salads, inside enchiladas, to make a quick soup or chili, and, of course, as a filling for classic tacos. This meat stores and freezes well for later use. So, it’s a matter of when, not if.
4 (4-ounce) boneless, skinless chicken breasts
1¼ cups chicken broth
3 tablespoons Taco Seasoning (here)
1 Place the chicken breasts in the bottom of a slow cooker. Pour the broth and taco seasoning over the chicken.
2 Cover the slow cooker, and cook on low for 6 to 8 hours.
3 Transfer the chicken to a plate and shred it with a fork. Return it to the slow cooker, and cook on low for an additional 30 minutes before serving, allowing the chicken to absorb the liquid.
Serving tip: How to make the healthiest tacos of the bunch? Use 100 percent whole-grain shells—get the 6- to 7-inch shells versus the 10-inch shells to keep portion size down. Top each taco with Fresh Salsa (here), sliced avocado, onions or scallions, bell peppers, black olives, and a bit of shredded lettuce. Or try fresh spinach rather than lettuce to increase the power-food factor. I always put beans in my tacos—Pinto Beans and Cheese (here) or black beans to add fiber and more protein.
Per Serving (4 ounces): Calories: 124 Total fat: 2g Sodium: 719mg Total carbs: 0g Sugar: 0g Fiber: 0g Protein: 27g
¼ cup (2 ounces) ½ cup (4 ounces) 4 ounces