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Easy Chicken Tacos (two ways)

Easy chicken tacos...this is an FP for Trim Healthy Mama, but if you use sour cream, cheese, and a few avocado slices it becomes an S.
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Ingredients Method Notes

Ingredients
  

  • 3-5 large chicken breasts
  • 3 15 oz cans diced tomatoes
  • 3 tbsp cumin (start with 1 T and add to taste)
  • 1 tsp salt
  • 1 tsp pepper
  • Optional S Toppings: sour cream, cheese, avocado mashed with salt
  • low-carb tortillas for S or FP or corn tortillas for E or XO (optional)

Method
 

  1. Bake three chicken breasts in the oven at 375 for 45 minutes (turning once) or until cooked through (and juices run clear).
    Alternative Option: Boil chicken breasts until cooked through (I know this sounds weird, but the chicken is so moist and yummy this way)
  2. Cool, then shred the chicken
  3. Put shredded chicken in a skillet and stir in canned tomatoes
  4. Season and stir together
  5. Simmer 15 minutes or until flavors are combined
  6. Taste and add seasoning if needed

Notes

For an FP taco:
Omit S toppings, serve with 0% Greek yogurt on a low-carb tortilla
For an S taco: 
Use S toppings and low-carb tortillas
For an E taco: 
Omit S toppings, serve with 0% Greek yogurt on a corn tortilla or on-plan tostada
Crockpot Instructions - Alternative Method:
  1. Put three thawed chicken breasts in the crockpot
  2. Cover with three cans of diced tomatoes
  3. Sprinkle with cumin, salt, and pepper, then stir
  4. Cook on high 3-4 hours or until chicken is cooked through
  5. Taste an add seasoning if needed.
  6. Serve with desired toppings