Crockpot Chicken Tacos

• Seasoning
• 3 T. chili powder
• 1/2 tsp onion powder
• 1/2 tsp dried onion flakes
• 3/4 tsp garlic powder
• 3/4 tsp oregano
• 1 tsp crushed red pepper flakes
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 1/2 T. cumin
• 2-2 1/2 tsp kosher salt
• 1 T. black pepper
• Chicken
• 2 1/2 T. of the taco seasoning mix or 1 packet
• 15 oz LOW SODIUM chicken broth
• 1 14.5oz can diced tomatoes and liquid
• 4 boneless skinless chicken breasts
• 1 avocado
• 1/2 chopped sweet onion
• 1/2 chopped or sliced red bell pepper
• Non-fat sour cream
• Hot sauce
• Soft taco size tortillas or pitas

1. In a large bowl or bigole measuring cup pour the chicken broth in, and use a fork to whisk in the taco seasoning mixture (add a few dashes of hot sauce if you want!)
2. Spray the slow cooker with non-stick cooking spray.
3. Open the diced tomato can and pour all contents over the bottom of the slow cooker.
4. Lay the chicken breasts on top of the tomatoes and pour the broth/seasoning over that.
5. Cover and cook on LOW for 6 hours- chicken should fork apart easily.
6. Use a slotted spoon to remove the cooked chicken to a large bowl and use 2 forks to shred it up.
7. Use the slotted spoon to get all the diced tomatoes out of the slow cooker and add to the shredded chicken. Then grab a large cereal spoon and add about 4-6 spoon fulls of the liquid from the slow cooker to the shredded chicken bowl and stir it all up!
8. As I said, I totally forgot to pick up tortillas at the store so I served these in a 1/2 toasted whole wheat pita.
9. Top with red bell pepper, avocado, onion and a wee bit of fat-free sour cream (and, of course, a dash of hot sauce!)

chili powder, onion, onion flakes, garlic, oregano, red pepper, cayenne pepper, paprika, cumin, kosher salt, black pepper, chicken, taco, chicken broth, tomatoes, chicken breasts, avocado, sweet onion, red bell pepper, nonfat sour cream, sauce, taco

Taken from www.epicurious.com/recipes/member/views/crockpot-chicken-tacos-50115529 (may not work)