Slow Cooker Chicken Tacos

Ingredients

• 1 cup low-sodium organic chicken broth 
• 4 cloves garlic finely chopped
• 2 medium jalapeño peppers seeded and deveined, chopped (optional)
• 2 Tbsp. chili powder 
• 2 Tbsp. ground cumin
• 2 tsp. ground smoked paprika
• ½ tsp. sea salt or Himalayan salt
• 2 bay leaves
• 1 lb. raw chicken breast boneless, skinless 
• 8 (6-inch) corn tortillas warm 
• 1 cup pico de gallo or fresh tomato salsa
• 1 medium ripe avocado sliced 
• 1 medium lime cut into 4 wedges 
• ¼ cup finely chopped fresh cilantro 

Instructions

1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender.
2. Transfer chicken to a cutting board and shred with 2 forks. 
3. Evenly divide chicken between 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.