Healthy Chicken Tacos (Slow cooker!)

Grease the slow cooker with olive oil, then evenly arrange the shredded cabbage on the bottom. Place the chicken breasts on top of the cabbage and drizzle them with lime juice. 2. In a small bowl, stir the smoked paprika, cumin, chili powder, 1 ½ teaspoons fine sea salt, and a ¼ teaspoon ground black pepper. Sprinkle the seasoning mixture on both sides of the chicken, then pour any extra seasoning into the pot over the cabbage. Top with the minced garlic. (Or use a ½ teaspoon garlic powder, instead.) 3. Secure the lid and cook on low for 3 to 4 hours. The chicken should reach an internal temperature of 165ºF in 3 hours, but it can be cooked longer if needed. Shred the chicken with two forks and toss it with the shredded cabbage directly in the slow cooker. 4. Serve warm in taco shells or lettuce leaves with your favorite toppings. Leftover shredded chicken can be stored in an airtight container in the fridge for 3 to 4 days. 5. prep20 mins 6. cook15 mins 7. total35 mins