During Jazzercise our instructor, Jenny, mentioned having made slow cooker chicken tacos for her daughter’s soccer team. When she said that the recipe called for only three ( ! ) ingredients, I thought — this sounds like a great, easy recipe for Cinco de Mayo. The bonus: it’s Weight Watcher friendly, containing only boneless skinless chicken breasts (every dieter’s delight and bane) plus seasonings. Needless to say (but I have to say it anyway), to keep it in the healthy range you can’t load up your taco with gobs of sour cream and cheese.
Cutting to the chase, this has got to be the simplest, most foolproof way to make chicken for tacos or burritos. It’s similar to the pulled pork recipe here, which is also delicious but has 12 (count ’em) ingredients and is more Texan than Mexican.
But this post is mainly about saving yourself the time and effort of 12 ingredients. Celebrate a light and healthy version of Cinco de Mayo with these chicken tacos. To suit everyone’s tastes, set out bowls of chopped tomatoes, salsa, pickled jalapeños, low-fat sour cream or plain Greek yogurt, shredded lettuce and reduced-fat cheddar or feta cheese.
Mexican doesn’t have to be calorific. You’ll even have room for a light beer!
1 1/2 lbs. boneless skinless chicken breasts
1 pkg. reduced-sodium taco seasoning (McCormicks makes one)
1 16-oz. jar of your favorite salsa (I used Pace Chunky)
Place chicken in the bottom of slow cooker. Sprinkle with taco seasoning. Pour salsa over all. Cover and cook on LOW for 5 to 6 hours. Shred chicken with two forks.
For tacos, use either corn or flour tortillas and the toppings of your choice.
Chicken breast is approximately 1 WW Point per ounce. You’ll have to add Points for your tortillas and add-ons.