INGREDIENTS:

• 2 lbs organic, boneless chicken breasts
• 1 serving LonoLife Chicken Bone Broth
• 1 packet chicken taco seasoning
• 1 16oz jar/tub salsa
• 1 can organic sweet corn
• 1 can organic black beans
• Corn tortillas or taco shells
• 1/3 cup chopped fresh cilantro
• 1 cup Mexican blend cheese
• Sour cream (or nonfat Greek yogurt)
• Pico de Gallo to taste
• 2 limes, juiced

DIRECTIONS:

1) Mix one scoop/serving of chicken bone broth with 8oz of water and place in slow cooker or instant pot.

2) Place chicken breasts evenly in the bottom of the slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice and cilantro.

3) Cook for 6-7 hours on low or 3-4 hours on high (instant pot on manual for 18 minutes). 30 minutes before serving (or after 18 minutes and a quick release on the instant pot) add canned corn and black beans to heat.

4) If using an instant pot, cook on manual for another 10 minutes and quick release when time is up.

5) Chicken should pull apart and shred easily when done.

6) Serve in taco shells or corn tortillas.

7) Top with Mexican blend cheese, Pico de Gallo, sour cream/Greek yogurt and sprinkle a pinch of chopped cilantro.

8) Enjoy!

Source:@that_fit_mommy_life