These easy slow cooker BBQ Chicken Tacos are the perfect dinner for a busy weeknight! This healthy dump-and-go crockpot recipe is made even better with a quick 5-minute coleslaw!
2tablespoonssweetenerbrown sugar, honey, or monkfruit if keto
1tablespoonminced garlic
2poundsboneless skinless chicken breasts
Slaw
3cupscabbage slaw mix
2tablespoonsfinely chopped green onion
1-2tablespoonsfinely chopped pickled jalapeno
2-3tablespoonsmayonnaise
1teaspoonlime juice
salt and pepper to taste
Misc.
24street taco tortillascorn, flour, or low carb
Dill picklesoptional
Instructions
Combine the BBQ sauce, vinegar, sweetener, and garlic.
Lay the chicken breast in the bottom of the slow cooker. Pour the sauce over the chicken.
Secure the lid and cook on low for up to 8 hours or on high for up to 4 hours.
When the chicken has reached an internal temperature of 165 degrees F. shred the chicken and place back in the sauce, stir to coat.
To make the slaw, combine all of the ingredients and toss to coat.
Assemble the tacos by adding the shredded BBQ chicken to a tortilla and top with slaw.
Notes
G. Hughes sugar-free BBQ sauce, monkfruit, and Carb Balance Street Taco tortillas were used to calculate the low-carb nutrition below. **If using lettuce wraps instead of tortillas 3 lettuce taccos with fillings has 182 calories, 4.6 carbs, 0.9 grams fiber, 3.7 net carbs.***using low carb street taco tortillas, there are 7.6 net carbs per serving
Nutrition
Serving: 3 Tacos (nutrition calculated using the low carb ingredients listed above)Calories: 287kcalCarbohydrates: 34gProtein: 35gFat: 10.9gCholesterol: 84mgSodium: 774mgFiber: 26.4gSugar: 1.2g