Slow Cooker Philly Cheese Chicken Tacos (gluten free!)
Serves: 4
  • 1 cup thinly sliced white onion
  • 2 cups thinly sliced green bell pepper (I used yellow too!)
  • 2 cloves garlic, minced
  • 4 skinless, boneless chicken breasts, kept whole
  • 1 tablespoon olive oil
  • ½ tsp EACH - paprika, chili powder, garlic powder, onion powder, dried thyme, dried majoram, dried basil, salt, and pepper
  • 1 tablespoon Worcestershire Sauce
  • 8 small corn flour soft tortilla shells
  • 4oz shredded or sliced part skim mozzarella
  1. In a small bowl combine all spices.
  2. Add olive oil to slow cooker and turn to high heat.
  3. Add onions, green peppers and garlic.
  4. Place chicken breasts overtop of vegetables and season with spice mix.
  5. Add in worcestershire sauce.
  6. Cover and cook for 3-4 hours. Check after 3 hours, when chicken is done it will "pull apart" with a fork.
  7. Serve mixture over taco shells and layer ½ oz part skim mozzarella cheese on each taco.
  8. Enjoy!
Nutritional Information
Serving size: 2 tacos Calories: 420 kcal Fat: 14g Carbohydrates: 27g Sugar: 2g Fiber: 3g Protein: 40g
Recipe by Nutrition in the Kitch at