Sharing a recipe today!!

The YUMMY...Slow Cooker Chicken Tacos - Because you KNOW I love my Mexican food, so YEP this one speaks to me!! Who says eating healthy has to be BLAND?? Not our food! I got this one from the trainer I am working with now! Thanks Amolia!

Ingredients:

1 cup low-sodium organic chicken broth

4 cloves garlic, finely chopped

2 medium jalapeño peppers, seeded and deveined, chopped (optional)

2 Tbsp. chili powder

2 Tbsp. ground cumin

2 tsp. ground smoked paprika

½ tsp. sea salt (or Himalayan salt)

2 bay leaves

1 lb. raw chicken breast, boneless, skinless

8 (6-inch) corn tortillas, warm

1 cup pico de gallo (or fresh tomato salsa)

1 medium ripe avocado, sliced

1 medium lime, cut into 4 wedges

¼ cup finely chopped fresh cilantro

Instructions:

Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover.

Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.

Transfer chicken to a cutting board and shred with 2 forks.

Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.