Pulled Chicken Tacos 3-Ways
Prep: 10 minutes
Slow Cook: 3 hours • Makes: 8 tacos
Fiesta
1jar (15.5 ounces) salsa
1can (15 ounces) reduced sodium black beans, drained and rinsed cup water
Teriyaki-Pineapple
1can (20 ounces) crushed pineapple in juice, drained
3/4cup reduced sodium teriyaki sauce
1-1/4cups water
BBQ-Corn
1cup barbeque sauce
1-1/2cups thawed frozen sweet corn
1cup water
8soft taco tortillas or hard taco shells
Taco Toppers (optional)
Crumbled queso fresco
Diced avocado or guacamole
Diced bell peppers
Diced red onion
Diced tomatoes
Fresh mango
Fresh pineapple
Hot sauce
Pinto beans
Shredded cheese
Shredded green/purple cabbage
Sliced fresh jalapeño
Sliced green onions
Sliced radishes
Sour cream or plain Greek yogurt
1.Sprinkle chicken with Fiesta, Teriyaki-Pineapple or BBQ-Corn dry seasoning and place in 3- to 4-quart slow cooker; pour Fiesta, Teriyaki-Pineapple or BBQ-Corn ingredients over chicken, making sure chicken is covered. Cover and cook Fiesta or BBQ-Corn on high 3 to 4 hours (low 6 to 8 hours), or Teriyaki-Pineapple 2-1/2 to 3 hours (low 5 to 6 hours) or until chicken is very tender.
2.Transfer chicken to large bowl; shred with 2 forks. Return chicken to slow cooker; stir to combine. Serve chicken mixture in taco shells with your favorite toppers, if desired.
3.Spray corn with cooking spray. Place corn on hot grill rack; cover and cook 10 to 12 minutes or until golden brown, turning frequently.
4.To serve, brush corn with mayonnaise mixture; sprinkle with additional cheese, if desired, and basil.
Approximate nutritional values per taco (Fiesta):
257 Calories, 5g Fat (2g Saturated), 50mg Cholesterol,
828mg Sodium, 29g Carbohydrates, 5g Fiber, 25g Protein
Approximate nutritional values per taco (Teriyaki-Pineapple):
265 Calories, 5g Fat (2g Saturated), 50mg Cholesterol,
812mg Sodium, 32g Carbohydrates, 2g Fiber, 24g Protein
Approximate nutritional values per taco (BBQ-Corn):
284 Calories, 5g Fat (2g Saturated), 50mg Cholesterol,
700mg Sodium, 36g Carbohydrates, 2g Fiber, 23g Protein