| 1 lb (or about four 4 oz) | Chicken breasts |
| 1 cup (8 oz) | Salsa (I used one with corn and black beans) |
| 1/2 cup (half of a 10 oz) can | Rotel diced tomatoes with green chilies 1 |
| Optional: | 1 tbs taco seasoning 2 |
| Optional Taco/Salad Fixings: | Low carb/whole grain tortillas, shredded lettuce, avocado, cilantro, black olives, avocado, corn, black beans, plain low fat greek yogurt |
1 This gives the chicken a bit of spice and flavor, but if you are making this recipe for children, or you don't like any spice, I suggest using plain diced tomatoes!
2 Make your own taco seasoning by mixing together 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/8 teaspoon salt. Be sure seasoning is gluten free if sensitive.
The estimated total time to make this recipe is 4-8 Hours.
Put all of the ingredients (except for toppings) in crockpot and cook on high for 4 hours or on low for 6-8 hours. Remove the chicken from the crockpot and shred. Add chicken back to the crockpot and stir to combine everything. Serve over lettuce or on low carb tortillas, and top with veggies and/or suggested toppings.
Nutrition Breakdown
| 6 | Servings (1/2 cup per serving) |
| 107 | Calories per Serving |
| 2 g | Fat |
| 3 g | Carbohydrate |
| 1 g | Fiber |
| 0.5 g | Sugar |
| 15 g | Protein |
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