Side Pannel
Crock Pot Baja Chicken Tacos
Crock Pot Baja Chicken Tacos
- Recipe Submitted by Chicoo on 08/31/2014
Category: Dinner Party, Main Dish, Healthy Recipes, Chicken
Ingredients List
- Chicken:
- 2 Raw Boneless Skinless Chicken Breasts
- 1/4 C. Cilantro, Chopped
- 2 Limes, Juiced
- 4 Garlic Cloves, Smashed
- 1/2 Tsp. Cumin
- 1/2 Tsp. Chili Powder
- Salt & Pepper to Taste
- --------------------------------------------------------
- Pico:
- 1 Large Tomato, Chopped (About 1 C.)
- 1/2 C. Red Onion, Diced
- 1/2-1 Jalapeño, Seeded & Diced
- 1 Garlic Clove, Minced
- 1 Lime, Juiced
- Salt & Pepper to Taste
- --------------------------------------------------------
- Slaw:
- 1 1/2 C. Slaw
- 1 Large Carrot, Shredded (About 1/2 C.)
- 1/2 C. Cilantro, Chopped
- 1 Lime Juiced
- 1/2 Tsp. Olive Oil
- 1/2 Tsp. Honey
- 2 Tbsp. Plain Fat Free Greek Yogurt
- 2 Tbsp. Light Mayo
- 8 Whole Wheat (100 Calorie) Flour Tortillas
- --------------------------------------------------------
- Optional Additional Topping:
- Mexican Hot Sauce (I used Valentina.)
Directions
Toss the ingredients for the chicken into a crock pot.
Secure the lid and cook for at least 4-6 hours on low.
In the mean time, prepare the pico in a small bowl. Give everything a good stir. Cover and set in the fridge to cool and let the flavors marry.
Once the chicken is ready, remove from the crock pot and shred via your method of choice. (You can use or discard any remaining juice as you see fit. I kept the garlic to shred with the chicken and trashed the juices.)
I tossed mine into my stand mixer fitted with the paddle attachment on low for a couple of minutes... but two forks would work just as well.
Right before serving, prepare your slaw by tossing the ingredients together in a medium bowl.
photo-14.JPG
Divide the chicken among the tortillas and top each with 1/4 c. slaw and 2 tbsp. prepared pico.
Give them all a drizzle of hot sauce (if desired) and serve warm!
Secure the lid and cook for at least 4-6 hours on low.
In the mean time, prepare the pico in a small bowl. Give everything a good stir. Cover and set in the fridge to cool and let the flavors marry.
Once the chicken is ready, remove from the crock pot and shred via your method of choice. (You can use or discard any remaining juice as you see fit. I kept the garlic to shred with the chicken and trashed the juices.)
I tossed mine into my stand mixer fitted with the paddle attachment on low for a couple of minutes... but two forks would work just as well.
Right before serving, prepare your slaw by tossing the ingredients together in a medium bowl.
photo-14.JPG
Divide the chicken among the tortillas and top each with 1/4 c. slaw and 2 tbsp. prepared pico.
Give them all a drizzle of hot sauce (if desired) and serve warm!
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