An easy go-to weeknight dinner… warm-your-bones slow cooker pulled chicken tacos!
In my Slow Cooker Mexican Pulled Pork post a few months ago, I mentioned how I wanted to try a chicken version. Well, I’m about two months late but I finally did it!
What’s better pork or chicken? I’ll leave that up to you. But for those who are calorie counting, 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.
Skinny Slow Cooker Pulled Chicken Tacos
2014-01-14 20:03:19
Serves 4
An easy go-to weeknight dinner... warm-your-bones slow cooker pulled chicken tacos!
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
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
Instructions
- 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.
Adapted from SkinnyTaste.com
Adapted from SkinnyTaste.com
Fancy Fork http://fancy-fork.com/
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.