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.
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.
2 lb boneless, skinless chicken breasts
8 oz beer
1 cup barbecue sauce
12 corn tortillas
Blue Cheese Slaw:
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
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!
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!