Low-Carb Slow Cooker Green Chile Chicken Tacos with Poblano-Cabbage Slaw
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
4 boneless-skinless chicken breasts
salt and fresh-ground black pepper to taste
1 can Green Chile Enchilada Sauce, see note
1 can diced green chiles plus juice
8 fajita-size low-carb whole wheat tortillas
1/2 large fresh Poblano chile, finely chopped
1/4 cup thinly sliced green onion
2 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
1/2 cup chopped cilantro
2 T mayo
2 T fresh-squeezed lime juice
1 tsp. Green Tabasco Sauce
Salt to taste, preferably Vege-Sal
Cotija cheese for serving
Directions
Put the green chile enchilada sauce into a small non-stick saucepan and cook over low heat, stirring occasionally, until enough liquid has evaporated that the sauce has reduced to 3/4 cup. This will take about 45 minutes, or slightly less if you’re watching it carefully and use slightly higher heat. While the sauce is reducing, trim chicken breasts and cut each breast lengthwise into 2 or 3 long strips. Spray the inside of slow cooker with olive oil or non-stick spray and put the chicken strips in the bottom. When the sauce has reduced to 3/4 cup, spread sauce over the chicken pieces and add the small can of diced green chiles. Cook on high for about 2 1/2 hours, or until the chicken shreds apart easily with a fork. When the chicken is done, use a slotted spoon to remove chicken pieces to a cutting board, leaving the sauce in the bottom of the slow cooker. Use 2 forks to shred the chicken apart into bite-sized pieces and put shredded chicken back in the slow cooker, stirring to coat the chicken with sauce. Turn slow cooker to low to keep the chicken warm while you prepare the rest of the tacos. Preheat oven or toaster oven to 400F/200C. Remove plastic packaging from the low-carb tortilla shells, wrap in foil, and heat the tortillas while you make the slaw. Cut the Poblano chile in half, remove seeds, and finely chop half the chile Thinly slice green onions, green cabbage, red cabbage, and chop cilantro Put the slaw ingredients in a bowl, then whisk together the mayo, lime juice, and Green Tabasco sauce and toss with the slaw. To serve, fill a heated tortilla with 1/8 of the chicken mixture and top with a generous scoop of slaw and a sprinkle of Cotija cheese if desired. If this makes more than you’d use for one meal I would only heat part of the tortillas and add add dressing to part of the slaw mixture. Refrigerate the leftover green chile chicken, extra tortillas, cut up slaw ingredients, and dressing separately, and finish preparation for the tortillas and slaw when you reheat the chicken.