Low-Carb Slow Cooker Green Chile Chicken Tacos with Poblano-Cabbage Slaw

Ingredients

• 4 boneless-skinless chicken breasts
• Salt and fresh-ground black pepper to taste
• 1 can Green Chile Enchilada Sauce, see note
• 1 can diced green chiles plus juice
• 8 fajita-size low-carb whole wheat tortillas
• 1/2 large fresh Poblano chile, finely chopped
• 1/4 cup thinly sliced green onion
• 2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1/2 cup chopped cilantro, optional
• 2 T mayo
• 2 T fresh-squeezed lime juice
• 1 tsp. Green Tabasco Sauce
• Salt to taste, preferably Vege-Sal
• Cotija cheese for serving, optional

Directions

1. Pour the green chile enchilada sauce into a small non-stick saucepan. Set it over low heat and let it simmer, stirring now and then, until it cooks down to 3/4 cup. This should take about 45 minutes, though it may go a little faster if you keep a close eye on it and raise the heat slightly.
2. As the sauce cooks down, trim the chicken breasts. Slice each one lengthwise into 2 or 3 long pieces, using 3 strips for bigger breasts and 2 for smaller ones.
3. Coat the inside of the slow cooker with olive oil or non-stick spray, then arrange the chicken strips across the bottom.
4. Once the sauce has reduced to 3/4 cup, spoon it over the chicken. Add the small can of diced green chiles, juice and all.
5. Cover and cook on high for about 2 1/2 hours, until the chicken pulls apart easily when tested with a fork.
6. When the chicken is ready, lift the pieces out with a slotted spoon and transfer them to a cutting board, keeping the sauce in the slow cooker.
7. Shred the chicken into bite-sized pieces with 2 forks. Return the chicken to the slow cooker and stir so every piece gets coated with the sauce.
8. Switch the slow cooker to low so the chicken stays warm while you put together the rest of the tacos.
9. Heat the oven or toaster oven to 400F/200C.
10. Take the low-carb tortillas out of their plastic packaging, wrap them in foil, and warm them while you prepare the slaw.
11. Halve the Poblano chile, scrape out the seeds, and finely chop half of it. Save the remaining half for another use.
12. Thinly slice the green onions, green cabbage, and red cabbage, and chop the cilantro if you are using it.
13. Add the slaw ingredients to a bowl. In a separate bowl, whisk the mayo with the lime juice and Green Tabasco sauce, then toss that dressing with the slaw.
14. For each taco, add 1/8 of the chicken mixture to a warm tortilla. Top with a generous spoonful of slaw and Cotija cheese, if you want it.
15. If you will not be eating all the tacos at once, warm only the tortillas you need and dress only the amount of slaw you plan to use.
16. Store the remaining green chile chicken, tortillas, prepared slaw vegetables, and dressing separately in the refrigerator. When you are ready for more tacos, reheat the chicken and finish the tortillas and slaw then.