Crispy Tinga Chicken Tacos

In a slow cooker, spray the bottom with olive oil spray and add 16 ounces of chicken breast. Add 180 grams of tomato sauce, 4 chipotle peppers in adobo sauce, onion powder, and ½ a white onion chopped.

Slow cook at low to medium heat for 4-6 hours. Make sure the internal temperature of the chicken reaches 165 before shredding.

Once fully cooked, shred your chicken with two forks.

Take a nonstick pan and spray it with olive oil spray. Get the pan up to medium heat and place a large low-calorie tortilla into the pan.

Add 30 g of reduced-fat cheese and your chicken. Fold into a taco and cook on both sides until golden brown.