I live with and cook for a guy who is the antithesis of a picky eater. It’s quite convenient, I must admit. While he will eat just about anything, his favorite type of cuisine is Mexican. I personally feel that favoring one type of cuisine over the other is like picking a favorite ice cream flavor: it just can’t be done. With that said, Mexican food is undeniably one of my favorites.
When we lived in DC, I kid you not, we ate Mexican food at least twice a week – three times a week if you count Chipotle (which you should). We haven’t found a Mexican restaurant we’re head over heels with here in Charlotte, so we’ve been doing a lot of Mexican style cooking at home, while also keeping up our weekly dates at Chipotle (And no, this is not a plug for Chipotle).
A couple months back, we started incorporating Taco Tuesday into our weekly menu. It’s one of the best decisions we’ve ever made as couple. We have a slow cooker, so I decided it was time to take a stab at some of the slow cooked chicken taco recipes I’ve seen over the years.
The chicken tacos were such a success that I’ve made them once a week for the past month. In addition to being super easy and low fat, the tacos are exceptionally tasty with a bit of a spicy kick – but it’s a spice you can control (both ways) by adjusting the ingredients. While the chicken breasts are 98% fat free, you would have no idea that the meat is so lean. Plus, you don’t need to eat 20 of them to feel satisfied and full (I usually eat two and the boyfriend eats around three).
The slow cooked chicken tacos may take time, but they are well worth the wait. Trust me, the one I cook for said these chicken tacos are as good as any he has ordered in a restaurant. And just remember, tacos are in the eye of the beholder: there is no right or wrong way to top, eat, and enjoy a taco – just as long as you enjoy it.
Slow Cooker Low-Fat Chicken Tacos
Chicken Tacos Ingredients:
*The allotted amount mentioned makes a decent amount of meat. If you’re not feeding a small army, you can always cut the ingredients below in half.
-1 pack or approximately 1.5 lbs of boneless/skinless 98% fat free chicken breasts
-1 pack of taco seasoning (if you want your tacos spicy, choose the “hot” vs. “mild” taco seasoning, or be awesome and make your own. Also note, if you want your tacos really hot, add it some red pepper flakes)
-1/2 can of green chilies
-1 small white onion, chopped
-1 16 oz. jar of your favorite salsa (if you want to make your tacos spicy, I suggest adding a medium to hot salsa instead of mild)
-1 can of enchilada sauce (I used a red sauce)
-1/3 cup of low-fat sour cream
Slow Cooked Chicken Tacos Directions:
-Place the chicken breasts in the bottom of the slow cooker/Crockpot.
-Pour in the onions, green chilies, salsa, enchilada sauce, and taco seasoning. Stir well until all of the ingredients are well incorporated.
-Once the above ingredients are mixed together, pour in the sour cream and stir until completely blended.
-Set the slow cooker on the desired setting – I recommend 6 hours because it’s easier to shred the chicken, but I’ve done the 4-hour setting in the past and the chicken still tasted amazing.
-If you can, stir the contents ever so often. If you’re not home to stir, it really doesn’t matter – the chicken will come out just as tasty.
-With one hour left in the cooking time, remove the chicken breasts and place them in a large bowl. With two forks, shred the chicken. Place the shredded chicken back in the slow cooker, stir the contents, and cook for one more hour.
*When serving the chicken, be aware of the liquid. I recommend using tongs or even straining some of the liquid from the chicken – you don’t want to end up with a soggy taco.
Taco Toppings Ingredients:
*One of the reasons tacos are so amazing is that they are very easy to personalize. The following ingredients are my favorites for taco toppings, but go with your taste buds and add whatever you want. Also note that the following ingredients are to be allotted for two tacos.
-2 corn tortillas (these are usually the lowest calorie option)
-Approximately 1/2 cup of shredded chicken (for two tacos)
-1/2 tbsp shredded 2% Mexican blend cheese
-4 tbsp homemade guacamole (2 tbsp for each taco)
-1-2 tbsp of shredded lettuce
-1-2 tbsp fresh cilantro
-1/4 cup red onion, sliced thinly
-1-2 tbsp light sour cream
Dressing Your Tacos Directions:
-This really doesn’t need explaining – just place the toppings in your desired order. I recommend putting the cheese down first because it creates a bit of a liner so you don’t soak your tortilla. If you want your sour cream to look really fancy, I suggest going to Wal-Mart and buying a $1 plastic condiment squeeze bottle.
-Lastly, eat up and enjoy!