Crockpot Chicken Tacos
1-1/2 lbs boneless, skinless chicken breasts
3 tbsp lime juice
1 tbsp chili powder
1 cup frozen corn
1 cup chunky style salsa
12 (6 inch) Fat-Free-Flour tortillas, warmed
Sour cream, shredded cheddar cheese,
1. Place the chicken in a 3 quart slow cooker. Combine lime juice and chili powder; pour over
chicken. Cover and cook on LOW 5 to 6 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker;
heat through. Stir in corn and salsa.
3. Cover and cook on LOW another 30 minutes or until heated through. Serve in warm tortillas.
Serve with sour cream, cheese and lettuce if desired.
Yield: 12 Tacos
Serving Size: 1 taco per serving.
Weight Watchers PointsPlus = 4
NUTRITIONAL INFORMATION: (calculated without sour cream and cheese)
Calories 148, Fat 2g, Cholesterol 31mg, Sodium 338mg, Carbohydrates: 18g, Fiber: 1g, Protein: 14g
2 Meat (L) + 1 Starch
PointsPlus+ = 4