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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


Recipe Summary

15 mins
3 hrs


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

2 tacos
256 calories; protein 25.2g; carbohydrates 24.2g; dietary fiber 4.2g; sugars 3.8g; fat 6.4g; saturated fat 1.2g; cholesterol 106.4mg; vitamin a iu 924IU; vitamin c 10.8mg; folate 5.6mcg; calcium 51.5mg; iron 2.7mg; magnesium 25.9mg; potassium 280.5mg; sodium 413.6mg.

3 lean protein, 1 1/2 starch, 1/2 vegetable