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Traditionally chicken tacos in the crockpot are loaded with sodium, high in fat and sodium, and generally just a health nightmare. I decided to clean up the recipe and make it healthy but I wanted to keep the delicious flavors that tacos are known for.
For my healthy chicken tacos in the crackpot I put one jar of organic low sodium salsa, I prefer the Meijer brand its sodium content is far less than that of other brands. I poured 3/4 of the jar into the crockpot, next I put three organic free range chicken breasts into the crockpot on top of the salsa. The rest of the salsa I poured over top of the chicken breasts. Then I turned the crockpot on low for 6.5 hours, you can leave it in the crockpot for up to eight hours. When I came back from class dinner was ready and it made my entire apartment smell heavenly!! The chicken should literally fall apart when you poke it with a fork, if it does then you know the chicken is done. I shredded the chicken up to make it more like a taco. I decided to forgo the traditional "taco shell," instead I used a LA Tortilla Factory Smart and Delicious low carb high fiber tortilla. On the tortilla I used one cup or organic spinach and kale. Next I piled on between 4 and 4.5 ounces of chicken from the crockpot. Finally I sprinkled a little mozzarella cheese, literally a pinch of cheese, fold the wrap together, and voila the healthy chicken taco was ready to be devoured!!
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