Weight Watchers Shredded Chicken Tacos has four simple ingredients thats made in your slow cooker, for a fast and kid friendly weeknight meal!
Well guys, today I decided to kick my lazy cooking habits out the window and make some chicken tacos. Dinner came together pretty fast, all I had to do was chop the vegetables. This recipe is so very versatile and you can do a lot with the leftover shredded chicken. You could make quesadillas, a taco salad, more chicken tacos, nachos, you name it. Burritos even.
I found a recipe for vegan nacho cheese sauce, that I’m tempted to try this weekend. Yes, me try a vegan recipe. That is unheard of. I went to the grocery store just wanting to buy some softshell tacos and tomatoes for my tacos. Walked out with two avocados, two boxes of orzo(it was on sale) and some raw cashews. Going to try making dairy free peanut butter cheesecake this weekend. Don’t ever go to the grocery store on an empty stomach I guess?
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 lb boneless skinless chicken breasts
- 1/2 cup fat free salsa
- Add broth and taco seasoning to the crockpot and mix. Place the chicken breasts in the broth. Pour the salsa over the chicken breasts. Cook on low for 6-8 hours, and then shred with a fork.
Freestyle Smartpoints: 0
Makes 4 -6 servings.This does not include the shell.
The serving size can be changed up a bit. I used about 1/4 cup on two tacos and there was still plenty leftover. Nutrition info does include taco shells.
- Serving Size: 1
- Calories: 200
- Sugar: 1
- Saturated Fat: 1.5
- Carbohydrates: 11
- Fiber: 1
- Protein: 27