Developed by Kristen Race, M.S., R.D., L.D.
In slow cooker, combine chicken (trimmed of excess fat), garlic, salsa, chiles, chili powder, brown sugar, salt and pepper. Cover. Cook on low for seven to eight hours, being careful the sugar doesn't burn. Shred chicken in slow cooker using two forks. Serve in taco shells with toppings as desired. Use leftovers for quesadillas, taco salad, Mexican rice or whatever you'd like. Freeze in small amounts in an airtight container for a quick, healthy meal on nights you're too tired to cook. Enjoy!
Yield: 4-6 servings
(for 5 servings, not including toppings)
Serving size: 2 tacos
Calories: 297
Fat: 12 g
Total carbohydrate: 14 g
Fiber: 2 g
Sodium: 281 mg
Protein: 34 g