Shredded Chicken Tacos
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
2 tacos Per Serving:
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.
Exchanges:
3 lean protein, 1 1/2 starch, 1/2 vegetable
