This is my healthified ‘crock pot’ take on their dish. Try these tacos which are cool, crunchy, and absolutely bursting with flavor. The combination of the slow cooked chicken, the sweetness of the slaw, and the tang of the pico work so perfectly together.


  • Chicken:
  • 2 Raw Boneless Skinless Chicken Breasts
  • 1/4 C. Cilantro, Chopped
  • 2 Limes, Juiced
  • 4 Garlic Cloves, Smashed
  • 1/2 Tsp. Cumin
  • 1/2 Tsp. Chili Powder
  • Salt & Pepper to Taste


  • 1 Large Tomato, Chopped (About 1 C.)
  • 1/2 C. Red Onion, Diced
  • 1/2-1 Jalapeño, Seeded & Diced
  • 1 Garlic Clove, Minced
  • 1 Lime, Juiced
  • Salt & Pepper to Taste
  • Slaw:
  • 1 1/2 C. Slaw
  • 1 Large Carrot, Shredded (About 1/2 C.)
  • 1/2 C. Cilantro, Chopped
  • 1 Lime Juiced
  • 1/2 Tsp. Olive Oil
  • 1/2 Tsp. Honey
  • 2 Tbsp. Plain Fat Free Greek Yogurt
  • 2 Tbsp. Light Mayo
  • 8 Whole Wheat (100 Calorie) Flour Tortillas


  • Toss the ingredients for the chicken into a crock pot.
  • Secure the lid and cook for at least 4-6 hours on low.
  • In the mean time, prepare the pico in a small bowl. Give everything a good stir. Cover and set in the fridge to cool and let the flavors marry.
  • Once the chicken is ready, remove from the crock pot and shred via your method of choice. (You can use or discard any remaining juice as you see fit. I kept the garlic to
  • shred with the chicken and trashed the juices.)
  • I tossed mine into my stand mixer fitted with the paddle attachment on low for a couple of minutes… but two forks would work just as well.
  • Right before serving, prepare your slaw by tossing the ingredients together in a medium bowl.
  • Divide the chicken among the tortillas and top each with 1/4 c. slaw and 2 tbsp. prepared pico.
  • Give them all a drizzle of hot sauce (if desired) and serve warm!