Place the chicken, green salsa, onions and peppers and broth in your CrockPot.

Set your pot to high for 4 hours to allow the chicken to cook through and to soften the onions and peppers.

When your crockpot is done, take out your chicken and shred it. I usually use my Kitchen aid mixer on a low setting.

Preheat your oven to 450F.

Once your meat is shredded, lay it and the onions and poppers out as flat as possible on a baking sheet with a rim. Bake for 25-30 minutes or until the edges of the chicken look crispy.

While you crisp up the chicken in the oven, heat your low carb tortillas on your stovetop (it should take about 3 minutes or so).

Once your chicken is ready, build your tacos with your favorite toppings and enjoy!