Slow Cooker BBQ Chicken Tacos with Blue Cheese Slaw

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I feel like my crock pot is undergoing a bad case of deja vu. About this time last year I realized that spring is right around the corner and comfort foods will be pushed aside for the next many months. While I welcome the change of seasons and seasonal variations in food, I want to enjoy the cold, comfort food months while they’re here.

I’ve had great luck with fun twists on Mexican food — people go bananas for the Buffalo Chicken Enchiladas I posted about back in September. I figured this BBQ spin on tacos was bound to be a hit, and the blue cheese slaw…well, I tend to inhale all things with stinky cheeses and absolutely, positively love cole slaw.

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That said, the next time I make these I’m going to go with a more traditional slaw so as to keep longer – sadly, the blue cheese slaw was just not the same after an over-night stay in the fridge. And as much I love the blue cheese, the sodium content can be reduced by cutting it out. A few calories, too!

The chicken takes about 3 minutes to throw into the crock pot and cole slaw is assembled in less than 10. All-in-all, you can’t get a much quicker, homemade meal with this much flavor! It’s like a backyard barbecue in a taco! Summer food…made comfort food.

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Slow Cooker BBQ Chicken Tacos with Blue Cheese Slaw slightly adapted from Around the Table: Loving Food in RI & Beyond and Closet Cooking

2 lb boneless, skinless chicken breasts 8 oz beer 1 cup barbecue sauce 12 corn tortillas

2 1/2 cups cole slaw mix 3 Tbsp low-fat mayonnaise 3 Tbsp nonfat plain Greek yogurt 2 Tbsp grainy Dijon mustard 1/2 lemon, juiced salt and pepper, to taste 1/4 cup (~2 oz) blue cheese, crumbled 1 handful parsley, chopped

Directions:

Combine chicken, beer, and BBQ sauce in a crock pot and cook on low for 6-8 hours. Shred chicken in the crock pot with 2 forks.

Put the cole slaw mix in a large bowl. In a small bowl, combine the mayonnaise, Greek yogurt, mustard, lemon juice, salt and pepper, and blue cheese. Mix well. Toss the dressing with the slaw and stir in the parsley. Refrigerate several hours before serving to allow flavors to blend.

To serve, fill tortillas with chicken (about 2.5 oz per taco) and top with about 3 tablespoons of the slaw. Serve immediately.

Yield: 6 servings (2 tacos each).

Nutrition Information (per serving): 405 calories; 7.5 g. fat; 83 mg. cholesterol; 870 mg. sodium; 43.5 g. carbohydrate; 2.7 g. fiber; 40.8 g. protein

Result: Sweet and tangy, these tacos bring summer to winter with oodles of flavors. A quick meal that is sure to please even the pickiest of eaters! Enjoy!

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I’m working a short day and squeezing in a workout before we go to the Illini/Ohio State game tonight. Gina is going to be there, too…so we’re going to meet up at half-time :) I am HOPEFUL we don’t get our butts kicked…we’ll see! Go Illini!

Check back tomorrow for one OUTSTANDING, must-make, heart-healthy recipe for the entree portion of the Love Your Heart series!

Be well,

Comments

  1. says

    After our game against Michigan, I don’t have a whole lot of confidence, BUT I still think we will win :) I mean….I have to have some Buckeye pride, right?!

    We’ll stop over and ea these leftovers before we go tonight. You wouldn’t mind right? Oh wait…no leftovers? Just make them again please ;)

    Actually Nick and I have decided to get hotdogs and diet coke (even though diet sodas have now been linked to heart attack and stroke). PErfect combination, right?!

    • Nicole, RD says

      Well, we’ve only won one game in the past 9 games-ish. So I’m not feeling very confident. Should be a good game both coming off bad loses, anyways! I will be in ORANGE :) We are in the lower bowl – text me your seat section!

  2. says

    I’ve been going stew and soup crazy lately and now I’m thinking it’s because of some kind of reaction to the warmer weather…need to get in as much as I can before summer comes! This sounds like one tasty meal. It’s so sad that the slaw didn’t survive the night in the fridge!

  3. says

    Is it chili crab?? ;) I’ve been waiting for that one….. I hope it turned out ok. I am going to miss the food in Singapore but look forward to maybe making a few of your recipes that always look so good!

  4. says

    You had me at blue cheese. I’ve actually never had blue cheese slaw before, but I can pretty much guarantee that I would love it. These look perfect to throw together for the marathon March Madness viewing that I’m looking forward to in a few weeks. Best of luck to the Illini in their game tonight. I’m hoping my alma mater (Kentucky) wins it all this year!

  5. says

    ooh, what a great taco! love how you cooked the chicken in the crockpot. bet you could keep the blue cheese on the side and add it to each taco at the time of serving ;)

  6. says

    Oh boy…I love blue cheese…but my family not so much. I recently bought some maytag blue cheese, have you ever had it? Oh my word. So freaking good. Creamy to the max with just the right bite. I usually get the cheap stuff in the container by the dairy section..but now I am spoiled by GOOD blue cheese! I will have to make the slaw sometime for myself! :)

  7. says

    There’s a fabulous bbq restaurant by me that does bbq chicken tacos and burritos. And even with that I’ve never even thought of doing it at home!

Trackbacks

  1. [...] the Crock Pot – C Orange Hoison Chicken – B- Pork and Butternut Squash Stew – B Slow Cooker BBQ Chicken Tacos with Blue Cheese Slaw – A- Slow Cooker Buffalo Chicken Chowder – A+ Slow Cooked Pork Carnitas Tacos – [...]

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