Chili-Chicken Tacos


  • 1 standard package boneless, skinless chicken thighs (about 1.5 lbs)
  • 4 garlic cloves, thinly sliced
  • 1 c. prepared tomato salsa or red or green salsa 
  • 1–2 tsp. chopped canned chipotle chiles in adobo
  • 1 tsp. chili powder 
  • 1/4 c. packed brown sugar
  • Coarse salt and ground pepper, if needed
  • Taco shells
  • Cilantro, shredded cheese, lime wedges, avocado and low-fat Greek yogurt for serving (or low-fat sour cream)


In slow cooker, combine chicken (trimmed of excess fat), garlic, salsa, chiles, chili powder, brown sugar, salt and pepper. Cover. Cook on low for seven to eight hours, being careful the sugar doesn't burn. Shred chicken in slow cooker using two forks. Serve in taco shells with toppings as desired. Use leftovers for quesadillas, taco salad, Mexican rice or whatever you'd like. Freeze in small amounts in an airtight container for a quick, healthy meal on nights you're too tired to cook. Enjoy!

Yield: 4-6 servings

Nutrition information

(for 5 servings, not including toppings)
Serving size: 2 tacos
Calories: 297
Fat: 12 g
Total carbohydrate: 14 g
Fiber: 2 g
Sodium: 281 mg
Protein: 34 g