- Prep Time: 15 minutes
- Cook Time: 7 hours
- Serving Size: 4 Servings
- You will need a 3-4 Quart Slow Cooker
- 4 Boneless Chicken Breast Filets
- 16 oz Gluten Free Green Chili Sauce
- ¼ Cup Chopped Green Onions – finely chopped
- 2 Medium Russet Potatoes – peeled, diced and rinsed in cold water
- 1 Garlic Clove – pressed
- ½ Jalapeno – seeded and diced very small (optional – use if you want more of a spice kick)
- 1 tsp Cumin
- Gluten Free Corn Taco Shells
- Gluten Free Shredded Cheddar Cheese
- Lettuce – sliced thin
- Tomato – cut into small pieces
- Avocado – cut into small pieces
- Place chicken, sauce, onion, potatoes, garlic, jalapeno and cumin in slow cooker. Cover with lid and cook for 7-8 hours or until meat falls apart easily and is no longer pink in the middle.
- When cooking is completed, remove meat from the slow cooker and slice or pull the meat apart. Place chicken back into slow cooker and stir well.
- Place chicken mixture into the taco shells.
- Top with cheese, lettuce, tomato and avocado. Serve immediately.
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