Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Popular - Main Dish

A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!

Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Brief

Prep 15 mins

Cook: 4hrs5 mins

Total: 4hrs20 mins

Servings: 4

Yield: 4 tacos

Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Ingredients

1 teaspoon extra-virgin olive oil

¼ cup packed light brown sugar

4 tablespoons low-sodium soy sauce

1 tablespoon grated fresh ginger

1 tablespoon onion powder

2 teaspoons sesame oil

1 pinch red pepper flakes

or to taste

18 ounces boneless skinless chicken breast

sliced

1 tablespoon minced garlic

½ teaspoon sea salt

¼ tablespoon chopped fresh ginger

2 teaspoons reduced-sodium soy sauce

1 ½ teaspoons extra-virgin olive oil

1 teaspoon rice vinegar

1 teaspoon cider vinegar

1 teaspoon honey

½ lime

zested

1 ⅛ cups broccoli coleslaw mix

¼ cup chopped fresh cilantro

1 green onion

chopped

⅛ cup sour cream

⅛ cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon chile-garlic sauce (such as Sriracha®)

½ lime

juiced

4 each low-carb flour tortillas (such as Mission® Carb Balance®)

Main Dish

Directions

Step 1

Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar soy sauce ginger onion powder sesame oil and red pepper flakes together in a small mixing bowl.

Step 2

Place chicken and garlic into the slow cooker sprinkle with sea salt and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink about 4 hours.

Step 3

Whisk ginger soy sauce 1 1/2 teaspoons oil rice vinegar cider vinegar honey and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix cilantro and green onion. Toss to combine and chill in the refrigerator until serving.

Step 4

Place sour cream mayonnaise garlic powder onion powder Sriracha and lime juice into a small mixing bowl and whisk together.

Step 5

Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.

Step 6

Cook in the preheated oven until warm 3 to 5 minutes.

Step 7

Place taco filling evenly on tortillas top with broccoli slaw and drizzle with sauce.

Nutritional Information

Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Servings Per Recipe:4

Calories: 407.4

% Daily Value *

Protein: 33.8g 68%

Carbohydrates: 36.1g 12%

Dietary Fiber: 10.6g 43%

Sugars: 18.2g

Fat: 17.7g 27%

Saturated Fat: 3.4g 17%

Cholesterol: 78.5mg 26%

Vitamin A Iu: 450IU 9%

Niacin Equivalents: 17.9mg 138%

Vitamin B6: 0.7mg 42%

Vitamin C: 7.5mg 12%

Folate: 16.9mcg 4%

Calcium: 56.5mg 6%

Iron: 4.3mg 24%

Magnesium: 42.7mg 15%

Potassium: 366.2mg 10%

Sodium: 1105.8mg 44%

Thiamin: 0.1mg 9%

Calories From Fat: 159.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.