Slow Cooker Chicken Tacos with Crunchy Slaw is in the house!
This delish creation was inspired from a recent trip for tacos in Toronto at La Carnita. Oh boy, dem some good tacos 🙂
I love how the tortillas are super small so they’re stuffed to the brim – none of the layers and layers of wasted tortilla.
If you’re not a fan of chicken, you could substitute pork or even go vegan and bake some tofu or black bean burger filling.
The cilantro and the cool “ranch dip” I made were key to boosting the flavour factor in these Slow Cooker Chicken Tacos.
Maybe I’ll get more adventurous and next time try a taco with some cauliflower – that seems to be a popular vegetarian option when I’m at these taco restaurants.
If you're a visual learner, here's the video of me making them:
If you do watch the video (it’s about 7 minutes long), you’ll see at the end how my hubby made it an even more powerhouse meal by boosting the fibre in one simple step.
Fibre is so important for your prediabetes reversal plan. We know that fibre
Fibre is the indigestible part of plant foods, including fruits, vegetables, whole grains, nuts and legumes.
This means that fibre makes the bacteria in your gut as happy as the well-lubricated employees in Mad Men.
When you eat fiber, most of it passes through your intestines and is not digested.
Here’s a super important thing about fibre: it contributes to a healthy gut community.
This means that fibre makes the bacteria in your gut as happy as the well-lubricated employees in Mad Men.
And we know that the health of your gut is related to your weight and your risk of certain disease (yes, like type 2 diabetes.)
I wonder if I could use my Buffalo Cauliflower Wings for tacos. Mmmmm that sounds good. Why not right?
When it comes to cooking in my books, there are no rules and especially when it comes to making TACOS 🙂
Hope you like these!
~April
Slow Cooker Chicken with Slaw
Ingredients
Dressing for slaw
- 2 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp sugar sugar
- 1/4 tsp ground ginger
- Black pepper
- 1/4 of the spice package from Mr. Noodles
For the chicken filling
- 3 large chicken breasts
- BBQ sauce
- 10 small tortillas
- 1 bag of shredded cabbage about 6 cups
- Cilantro
- Limes
Cool dip
- 1/4 cup Greek yogurt
- 2 tsp dijon mustard
- Pinch of salt
- Fresh lime juice 1/4 of lime
Instructions
- 1. Cook chicken in slow cooker all day or according to your slow cooker and whether or not the chicken is frozen. Mine takes about 6 hours on low for frozen chicken breasts
- 2. When chicken is done, shred with 2 forks.
- 3. Make the dressing for the slaw. Toss the cabbage in the dressing. If you want, break up some of the Mr. Noodles to add to the tacos (uncooked).
- 4. Mix up the cool dip.
- 5. Heat tortillas as directed. Usually can safely wrap in tinfoil and heat for 5-7 mins in 350F oven.
- 6. When tortillas are heated, remove from oven and assemble tacos: Put a small amount of chicken and slaw on each one. Top with crunchy noodles, cilantro, fresh lime juice and a spoonful of the cool dip. Serve warm.
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