This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.

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  • Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

  • Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.

Tips

Equipment: 3 1/2- to 4-quart slow cooker

Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

256 calories; 6.4 g total fat; 1.2 g saturated fat; 106 mg cholesterol; 414 mg sodium. 281 mg potassium; 24.2 g carbohydrates; 4.2 g fiber; 4 g sugar; 25.2 g protein; 924 IU vitamin a iu; 11 mg vitamin c; 6 mcg folate; 52 mg calcium; 3 mg iron; 26 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/25/2019
I really don't know why no one else has rated this! It was super easy to make and VERY delicious especially when paired with the guacamole. Putting black beans lettuce and cheese on top of the chicken made an excellent taco. I HIGHLY recommend it! Read More