When I posted my Slow Cooker Mexican Pulled Pork, I said that I wanted to try a chicken version. Well, I’m about two months late but I finally tried it! I used a different recipe that I pulled off of Pinterest, although I’m sure the Pulled Pork sauce would be equally as good.
Believe it or not, there is a pulled pork vs. pulled chicken debate. Here are my nutrition discoveries based on 3 ounces, compliments of Livestrong.com:
Calories:
- Pulled Pork: 283 calories
- Pulled Chicken: 184 calories
- Verdict: The pulled chicken will save you about 100 calories.
Fat:
- Pulled Pork: 13 grams total fat (4 grams saturated fat and 97 milligrams of cholesterol)
- Pulled Chicken: 8 grams total fat (2 grams saturated fat and 68 milligrams of cholesterol)
- Verdict: The pulled chicken will save you 5 grams of fat.
Protein & Carbohydrates:
- Pulled Pork: 29 grams of protein and 10 grams of carbohydrates.
- Pulled Chicken: 20 grams of protein and 8 grams of carbohydrates.
- Verdict: The pulled pork will give you more protein.
It looks like pulled chicken has won this debate 2-1 against pulled pork. I do have to admit though, I really love a pulled pork sandwich. Or tacos. Or nachos. Keep mixing lean chicken into your dinner rotation and enjoy your pulled pork on occasion. 
Skinny Slow Cooker Pulled Chicken Tacos
Adapted from SkinnyTaste.com
Ingredients
- 1-1/2 pounds chicken breast, trimmed of excess fat
- Salt and pepper
- 1/8 teaspoon chili powder (+1 teaspoon reserved)
- 1/8 teaspoon cumin (+3/4 teaspoon reserved)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 15 ounces black beans, rinsed and drained
- 14.5 ounces diced tomatoes with green chilies (I used Del Monte’s Petite Cut Diced Tomatoes with Green Chilies)
- 1 medium scallion, diced
Directions
- Season the chicken with salt, pepper, oregano, garlic powder and 1/8 teaspoon each of chili powder and cumin.
- Add black beans and diced tomatoes to slow cooker pot. Season with 1 teaspoon chili powder and 3/4 teaspoon cumin, mix well.
- Place chicken breasts on top of tomato-bean mixture. Cook on high for two hours.
- Remove chicken from slow cooker. Drain about 1/4-1/2 cup of liquid from pot.
- Return chicken to pot and shred with two forks. Turn slow cooker dial to “keep warm.” Sprinkle with scallions.
- Serve in taco shells/tortillas. Top pulled chicken with your favorites - avocado, shredded cheese, lettuce, onions, salsa.
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I must try this soon!
Thank you, I hope you like it!:) If you make this into a sandwich, you can use BBQ sauce instead of the diced tomatoes. Just an idea!
I am so trying this soon! I am lovin’ my slow cooker lately!!
Me too. So easy. I’ll check out your blog, too. I’m always searching for new recipes! I made a pulled pork version… admittedly, I like that one better!
I don’t cook pork, but I bet you liked it better because of tenderness?? Chicken isn’t quite as “fall off the bone” as some other meats. :/
Probably! And of course, I’ll always prefer the version less healthy for me. Chicken is great though, and very versatile. Tacos, quesadillas, pulled sandwiches…
Haha, I know! Have you ever used one of these helpers?http://atlantamomofthree.wordpress.com/2012/10/27/mccormick-slow-cooker-chicken/
I haven’t, actually. I love your recipe! Pinned to Pinterest
Thanks! I make it every few weeks; we all love it.
Is there a misprint for the can of tomatoes and green chilies? I could only find a 10oz or 14.5 oz size can. Thanks
Hi Susan! Misprint on my end – I used the 14.5 ounce Del Monte Diced Tomatoes with Zesty Mild Green Chilies. Thank you for catching that, I’ll fix it right away.