Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Slow Cooker Canned Tomato Salsa Chicken Tacos
Serving Amount
Ingredients
11⁄2 pounds skinless chicken breasts
2 tbsp olive oil
1 package low-sodium taco seasoning or (1/2p cayenne pepper, 1/2 tsp. garlic powder, 1 tsp. black pepper, 1 tsp. oregano, 1 Tbsp. cumin, 1 Tbsp. chili powder and salt to taste)
1 15-ounce. can diced tomatoes, drained
1 can diced green chile peppers, drained
1 Juice of lime
Salt and pepper to taste.
Taco ingredients such as tortillas, shredded lettuce, diced tomatoes, shredded cheese, onions, sour cream, pan-seared bell peppers, pickled jalapeños, salsa and black beans as desired.
Instructions
Step 1
Lay chicken breasts flat in the bottom of the slow cooker. Drizzle with olive oil and sprinkle with taco seasoning. Top with canned tomatoes and chiles and squeeze lime juice on top.
Step 2
Secure the lid and cook for 7-8 hours on low. Shred chicken and salt if necessary. Serve with tacos ingredients.
