Shredded Chicken Tacos

Shredded Chicken Tacos

1 Review
From: Diabetic Living Magazine

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.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 fresh jalapeño pepper, halved and stemmed (see Tip)
  • 3 cloves garlic, peeled
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon salt
  • 2 pounds skinless, boneless chicken thighs
  • 16 (6 inch) corn or flour tortillas, warmed
  • Guacamole, chopped fresh cilantro, and/or lime wedges (optional)


  • Prep

  • Ready In

  1. Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3½- to 4-quart slow cooker. Add chicken thighs; stir to coat.
  2. Cover and cook on Low for 5 to 6 hours or on High for 2½ to 3 hours.
  3. 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.
  • Equipment: 3½- 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 information

  • Serving size: 2 tacos
  • Per serving: 256 calories; 6 g fat(1 g sat); 4 g fiber; 24 g carbohydrates; 25 g protein; 6 mcg folate; 106 mg cholesterol; 4 g sugars; 924 IU vitamin A; 11 mg vitamin C; 52 mg calcium; 3 mg iron; 414 mg sodium; 281 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch, ½ vegetable

Reviews 1

April 25, 2019
profile image
By: Haylei
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!
More Reviews