- 1-1/2 lbs lean skinless chicken thigh filets
- 1 cup chunks salsa
- 1/4 tsp garlic powder
- 3/4 tsp ground cumin
- Salt, to taste
- 12 large tortillas (low-carb Trader Joe’s)
- Shredded lettuce
- Shredded cheddar
Season the chicken with salt (to taste), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.
Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.
Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve. Makes about 2 3/4 cups chicken.
Makes 6 Servings. Nutrition Per Serving: 187 Cal, 315 mg Sodium, 3g Carbs, 1 g Fiber
Photo & Recipe via Skinny Taste