Slow-Cooked Chicken Tacos with Chipotle Aioli
 
 
Author:
Serves: 8
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 3 tbsp. reduced-sodium taco seasoning
  • 1-10-oz. can Rotel tomatoes
  • 1 c. shredded romaine lettuce
  • 1 c. chopped mango
  • ⅔ c. thin bite-size strips peeled jicama
  • ½ c. light mayonnaise
  • 2 tbsp. lime juice
  • 2 cloves garlic, minced
  • ½ to 1 tsp. finely chopped chipotle pepper in adobo sauce
  • 8 - 6" flour tortillas, warmed
  • Fresh cilantro
Instructions
  1. Place chicken in slow-cooker. Sprinkle with taco seasoning and pour in the can of Rotel tomatoes. Cover and cook on low for 7 to 8 hours on low. Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
  2. In a medium bowl combine lettuce, mango, and jicama, set aside.
  3. To make the chipotle aioli combine mayonnaise, lime juice, garlic and chipotle pepper with adobo sauce.
  4. To serve, add shredded meat to a tortilla, top with lettuce mango/lettuce mixture and chipotle aioli. Serve with cilantro and lime slices.
Notes
6" flour tortillas = 3 points each
1 tbsp. chipotle aioli = 2 points
All other ingredients = 0 points
Assembled as listed one taco = 5 points

Serves 4 to 8, depending on the points you have to use. I served these tacos with Lightened-Up Cowboy Beans. I will share this recipe soon.

You will have enough meat for leftovers. Store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/slowcooked-chicken-tacos-with-chipotleaioli/