Crock Pot Shredded Chicken Taco's

4	Chicken Breasts or 6 Boneless Skinless Chicken Thighs
1	Packet Taco Seasoning
6 oz	Grape Jelly or 2 Tablespoons Molasses
1 jar	Salsa
1	Diced Jalapeno, optional
12	Hard Taco Shells
	Chopped Romaine Lettuce
	Shredded Lower-fat Cheddar Cheese
	Light Sour Cream
	Sliced Avocado Tossed With Lime Juice
	Western Light Dressing

DIRECTIONS:

Place the chicken breasts, jelly, taco seasoning packet, salsa and diced jalapeno in the slow cooker (for milder chicken, omit the jalapeno.) Cook chicken on high setting for four hours. When finished, the chicken will shred easily in the slow cooker using two forks.

Warm the shells in a 250-degree pre-heated oven for just a few minutes. Smear one side inside each shell with the light sour cream. 

Layer meat, cheese, lettuce and avocado on each taco. Top each with a thin line of Western Light dressing, and enjoy. 

These tacos are given a nutritional boost with the addition of the salsa, romaine instead of iceberg lettuce, and the avocado.

Shared by Debbie McLean Warner